2 tablespoons olive oil or vegan butter
2 large yellow onions, sliced thinly (4 cups)
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
3/4 cup red wine, or 1 cup sherry
1 tablespoon balsamic vinegar
6 cups vegetable stock
3 sprigs thyme
2 bay leaves
5 sprigs flat-leaf parsley
1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste
1/2 baguette (white, wheat, or gluten-free)
2 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper