My mum’s classic French onion soup

Peel the onions and slice into rings. Set aside.

To make the garlic bread:
Heat up a dollop of vegan butter, add in the parsley and minced garlic.
Slice up the baguette and brush on the garlic butter.
Put under a hot grill.
Set aside until ready to serve.
Optional: sprinkle on some vegan cheese.

In a large pot, heat up a dollop of vegan butter. Put the heat on low and add in the onions.
Make sure the onions don't brown! This is very important!
Stir until all of the rings are separate. Keep stirring until the onions have softened a bit, this should take around 10 minutes.
Add in the bay leaf and thyme and stir again.

Leave the onions on while stirring for another 10 minutes.
When the onions are soft, put on a high heat and add in the glass of white wine and let that evaporate.

Add in your vegetable stock and bring to a boil.
Leave to simmer for around 30 minutes.
Then add in a teaspoon of brown sugar.
Taste and adjust!