Peel and slice the onions
In a deep pot, melt the vegan butter and the olive oil in medium heat then add the onions, and a pinch of salt and saute them for 20 minutes, stirring so the onions don't burn
Once the onions are done sauteing, add the wine to deglaze the pot, stir
Add the veggie broth and the balsamic vinegar, the thyme, the miso paste, and the black pepper and let it simmer for 15 minutes or more if desired.
Add the soup to an ovenproof bowl, add the slices of bread then cover with the vegan cheese, broil for 3 to 5 minutes.
Garnish with freshly toasted sage leaves
Can be frozen for up to 3 months