This recipe has a video for easy visual instructions.
Heat vegan butter in a large pot over medium heat and add the onions. Cook on low to medium heat until soft and caramelized, about 40 minutes, stirring every few minutes to avoid burning. After about 20 minutes, add salt and pepper to taste.
Once the onions are caramelized and soft, add garlic and thyme and sauté for about 1 minute.
Stir in the wine and let simmer for about 5-6 minutes or until the wine is reduced almost completely. Add the lentils (if you don't want to use lentils, you can thicken the soup now with 2 tbsp of flour or cornstarch) and also add the vegetable broth, and bay leaves.
Bring the soup to a boil and let it simmer for about 20 minutes or until the lentils are tender, stirring occasionally.
Meanwhile, slice your favorite bread (check my Gluten-Free Bread Recipe) and pick your favorite vegan cheese. I made my Easy Vegan Cheese Sauce.
Once the soup is done, carefully remove the bay leaves. Taste the soup and adjust seasonings. Add more salt/pepper/thyme to taste and also add tamari or soy sauce.
Preheat the broiler and toast the bread until nicely brown. Add vegan cheese on top.
Pour the soup into oven-safe small bowls. Place one to two slices of bread on top of each soup bowl. Place the bowls under the broiler for a couple of minutes or until the cheese gets bubbly.
Serve immediately and enjoy!