First, peel the onions and slice them up very thinly.

In a large pot, heat up the vegan butter and olive oil over medium-low heat. Add in the sliced onions, along with the salt and sugar. Stir everything together and turn heat down to low. Allow the onions to slowly caramelize - this will take a good 30-40 minutes. Stir mixture every few minutes until onions are significantly reduced down, almost melted, and a golden brown color. Be careful not to burn your hard work!

When the onions are ready, toss in the chopped garlic and wine. Turn heat back up to medium and mix everything together.

Cook until the wine has evaporated, then toss in the flour. Stir around and cook for a couple of minutes to get rid of the "raw flour" flavor.

Next, dissolve your bouillon cubes in your hot water, and add to your pot. Toss in the bay leaves, thyme, garlic, and onion powder. Bring mixture to a low simmer, and cover. Allow soup to cook for at least 30 minutes so that the flavors can all infuse together. Taste and add more salt and pepper to taste.

To serve, ladle your soup into oven-safe bowls and top with slices of bread and some vegan cheese. Place on a baking sheet (for easier transfer) and pop under the broiler until cheese is melted and bubbly. Enjoy!