• Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
• It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
• Add the rest of the ingredients in a bowl. Whisk until well blended.
• If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
• Decorate with parsley and serve

Caramelize the onions

• Heat vegan butter in a large pot over medium heat and melt
• Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
• Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
• Stir in wine and simmer 5-6 minutes or until the wine is absorbed

Simmer the soup

• Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

Toast the bread

• Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

Broil the topping

• Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
• Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
• Remove from the oven and serve immediately while the soup is hot and bubbly.