Vegan French Onion Soup Gratinee

Slice all the onions into thin half-moons. Mince the garlic. Grate the vegan cheese. Slice the baguette. In a small bowl, whisk together the miso paste and soy sauce until smooth and set aside.

Heat the olive oil and vegan butter in a large, heavy-bottomed Dutch oven or casserole over medium heat until the butter melts and the oil shimmers. Add the sliced onions and salt, toss well to coat, and spread into an even layer.

Cook the onions uncovered over medium-low heat, stirring every 8–10 minutes, for 45 minutes until they have collapsed and turned a pale golden colour.

Add the caster sugar, stir well, and continue cooking over medium-low heat for a further 20–25 minutes, stirring every 5 minutes, until the onions are a deep, uniform mahogany brown and smell intensely sweet — do not rush this step.

Add the minced garlic and cook for 2 minutes, stirring constantly, until fragrant.

Pour in the white wine and scrape up all the caramelised bits from the bottom of the pot; cook for 4–5 minutes until the wine has almost entirely evaporated.

Add the hot vegetable stock, thyme sprigs, bay leaves, black pepper, and the miso-soy mixture; stir to combine, then simmer over low heat for 20 minutes to meld the flavours.

While the soup simmers, arrange the baguette slices on a baking tray and toast under a medium grill for 2–3 minutes per side until dry and golden; set aside.

Remove and discard the thyme sprigs and bay leaves, taste the soup and adjust seasoning with salt and pepper.

Ladle the hot soup into 4 oven-safe crocks or deep bowls, float 2 toasted baguette slices on top of each, and pile the grated vegan cheese generously over the bread.

Place the crocks under a hot grill, or 220°C, or 200°C for a fan oven for 4–6 minutes until the cheese is fully melted, bubbling, and patched with golden-brown spots; serve immediately.