Heat the butter and the oil in a large frying pan over a medium heat.
Add the onions and cook for about 10 minutes until softened.
Add the sugar to the onions and stir for about 5-10 minutes until they are dark brown. This will caramelise the onions.
Add the vegetable stock and simmer for 15-20 minutes.
Pour the soup into an ovenproof bowl and place the baguette slices over the top to cover. Top with the Violife.
Place under the grill on a high heat, until the Violife is melted.
Top tip: mix sliced spring onion or mustard powder into the Violife before grilling.
This recipe has been specifically designed for use in a low protein diet.
Refer to labels for allergen and other product information.