Thinly slice the onions & mince the garlic cloves.
Cook the onions for 25-40 minutes until caramelized.
Add garlic & spices and sauté with the caramelized onions.
Deglaze the pot of vegetables with white wine.
Add mushroom broth & Worcestershire sauce and cook covered for 10 minutes.
Add onion soup to bowls and top with toast & vegan cheese.
Broil the soup bowls until soup is hot & cheese is browned and melted.