Preheat oven to 425F.

Melt the coconut oil in a dutch oven or large oven-safe pot over medium heat. Add the sliced onions to the pot, cover, and cook for 25-30 minutes, stirring occasionally.

Transfer the pot to the oven and keep the lid slightly ajar. Bake the onions for 45 minutes to 1 hour, stirring occasionally to prevent sticking and burning.

Carefully remove the pot from the oven and return it to the stove.

Before turning on the heat, add in the white wine to deglaze the pan. Scrape at the bottom and sides of the pan to release all of the flavorful onion bits (that's the good stuff).

Turn the heat on medium-low and simmer for 5 minutes to cook off the alcohol.

Add in the water, soy or tamari, balsamic vinegar, thyme sprigs, minced garlic, and sea salt. Bring the mixture to a boil, reduce heat, and simmer (partially covered) for 40-45 minutes.

While the soup simmers, make the mozzarella by adding the water, cashews, white wine vinegar, nutritional yeast, arrowroot powder, and sea salt to a high-powered blender** and blend on high for 2-3 minutes or until the mixture is completely smooth.

Pour the mixture into a medium sauce pan over medium heat, and whisk continuously for 5 minutes or until the mixture becomes thick and stretchy.

Remove the mixture from the heat and cool slightly.

Heat broiler to high.

Once the soup has finished simmering, turn off heat, and carefully remove the thyme stems.

Ladle the soup into little oven-safe crocks, top with 1-2 pieces of toasted baguette, place a large dollop of the vegan mozzarella on top (reheat the cheese if it has become too thick to easily dollop on top and spread), and place the crocks on a baking sheet.

Place the pan in the oven and broil for 2-3 minutes or until the cheese is golden and bubbly, making sure to watch carefully to avoid burning.

Remove from oven, place hot crocks on individual plates, top with a thyme sprig, and serve.