French onion and white bean soup

Ingredients
1/4 c vegan butter
1/4 c avocado oil
5 medium yellow onions halved and thinly sliced
3 tbs sugar
6 c vegetable stock
2 15 oz cans (drained and rinsed) white beans
3 bay leaves
Salt and pepper to taste
1 1/2 tsp Fines herbs (use what you like, that’s just what I had)
3 tbs vinegar or lemon juice
1 baguette cut into 3/4 slices
Vegan cheese of choice (I used some violife provolone and mozzarella)
Over very low heat cook the onions with the oil, butter & sugar stirring occasionally . Mine took about 1 1/2 hours in a Dutch oven. Once you’ve gotten a good caramelized color, add seasonings, bay leaves and stock. Make sure you scrape all the good bits off the bottom of the pot. Allow to simmer for about an hour and reseason if needs. Add the drained and rinsed beans (I have Peruvian) and vinegar. Toast the sliced baguette (brush with oil if that’s your preference) in a 350 oven for 5 minutes, remove from oven and top with a generous amount of cheese (I didn’t measure) and return to oven till the cheese is melted and bread crisp, about 10 minutes.