This soup starts with a mountain of yellow onions, slowly cooked down until they're deep amber, jammy, and packed with that slow-caramelized sweetness that only patience can build. A splash of white wine deglazes all those browned bits from the pot, while garlic, fresh thyme, and a rich vegetable broth turn the whole thing into a deeply savory, dark-brown base that tastes like it simmered for hours. Crisp broiler-toasted bread floats on top of each bowl, piled high and broiled again until it's melted, bubbling, and dotted with golden spots. It's the kind of cozy, spoon-clinking classic that feels indulgent but comes together with pantry staples and one good pot. This version is a great fit for a vegetarian table, delivering all the rich, oniony comfort of the original without missing a beat.
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Melt the vegan butter with 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until the butter is fully melted and the mixture is shimmering.
Add the sliced onions and 1 tsp salt, stirring to coat. Cook over medium heat, stirring every 5–7 minutes, until the onions have softened and collapsed, about 20 minutes.
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