In a large pot, heat the vegan butter/margarine over medium high heat. Add the sliced onion and coconut sugar and cook, stirring frequently, for about 10-15 minutes until they are nice and brown.
Next, add the garlic powder, thyme, and wine or vegan fish sauce. Cook for 5 minutes to cook down the liquid, then stir in the flour to coat the onions. Gradually add in the broth or water, stirring continuously so you don’t get big lumps of flour.
Finally, add the bay leaves, salt and pepper to taste, and let it all simmer together while you make the cashew mozzarella.
Put all the mozzarella ingredients in a blender and blend until very smooth. Transfer the mixture to a small pot over medium high heat. Bring to a boil and stir continuously for 5 minutes to thicken it up into a cheesy consistency.
Taste the soup and the cheese to adjust the salt/seasoning as you like. Remove the bay leaves from the French onion soup and serve in individual bowls with cheese on top and optional GF bread either in the soup or on the side. We enjoy it with a side salad as well. Bon appetit!