Melt the dairy free spread in a large pan over a low heat
Add the red and white onions and cook for 30 minutes or until caramelised

Add in the chicken stock, beef stock, red wine, tamari, parsley, bay leaf and balsamic vinegar
Simmer gently for 20 minutes

Discard the bay leaf
Toast the gluten free baguette slices under the grill

Divide the soup between four bowls, top with the bread and then the grated cheese
Place under the grill for a couple of minutes and then serve topped with a pinch of paprika