When the butter is melted and beginning to bubble, add the onions and stir to coat in the butter and oil.
Stir the onions often, and once they soften (approximately 5 minutes), reduce the temperature to medium-low heat and continue to stir until they lightly caramelize, approximately 10 to 15 minutes. They should be a light golden color.
Add the 1 cup of wine or 1 tbsp of balsamic vinegar to the onions and stir to coat. Cook for approximately 5 minutes, or until the liquid is reduced.
Pour in the 64 oz of vegetable broth, 2 tsp dried thyme, 2 bay leaves, and salt and pepper to taste. Bring to a boil and then reduce the heat to a simmer for 15 minutes.
We use Violife shredded vegan mozzarella or we shred Miyoko’s vegan mozz. You can also make your own. Click HERE for the recipe.