Vegan Onion Soup Stew

1.Heat olive oil in a large heavy-bottomed pot over medium heat.

2.Add the sliced onions and stir to coat them in the oil. Cook slowly, stirring frequently, until the onions are deeply caramelized and golden brown, about 40-45 minutes. If onions begin to stick, add a splash of water to deglaze the pot.

3.During the last 5 minutes of caramelization, add the minced garlic, dried thyme, bay leaf, sugar (if using), and soy sauce. Stir well to combine and continue cooking.

4.Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low and let it gently simmer for 20 minutes to allow flavors to meld.

5.Remove the bay leaf and stir in the balsamic vinegar. Season with salt and freshly ground black pepper to taste.

6.While the soup simmers, preheat the oven to 375°F (190°C). Arrange the sliced bread on a baking sheet and brush each slice with vegan butter or olive oil.

7.Toast the bread in the oven until golden and crisp, about 8-10 minutes. Remove and set aside.

8.Ladle the hot onion soup into bowls and serve with the toasted crusty bread on the side or floated on top.

9.Garnish with freshly chopped parsley for a pop of color and fresh flavor.