6 serving ( Le Creuset bols)
2 tablespoon extra virgin olive oil
1 large white onion, sliced into thin half-moons
1 large yellow onion, sliced into thin half-moons
1 red onion, sliced into thin half-moons
1 teaspoon of fresh thyme
2 tablespoon Balsamic vinegar
510ml homemade vegetable stock
510ml cold water
2 bay leaf
600gr Grated vegan cheese
Sea salt – black pepper
Heat olive oil on medium in a pot.
Add the onions, fresh thyme, salt and drizzle olive oil over the onions
lower the heat to medium low.
Cook uncovered, stirring occasionally, until the onions caramelize and turn light golden brown, about 45 minutes.
Add the balsamic vinegar and cook until the onions are a deeper brown, about 15 more minutes.
Add the stock, water, bay leaf, remaining salt and pepper, then bring to a boil. Turn the heat to low and simmer at least 30 minutes. Remove the bay leaf before serving.
Slice pieces of baguette to make croutons.
Leave 5/10min in the oven (200°c)