Vegan French Onion Stuffing

0 Preheat the oven to 350 degrees(F).
1 Cut the bread into cubes and then spread out evenly on a large sheet pan.
2 Toast in the oven for 10-15 minutes or until they are firm and a little crunchy. Set aside, but leave the oven on.
3 While you toast the bread, get started on the onions. Heat the vegan butter and olive oil on medium high in a large pot. 
4 Add the onions, sauté for a few minutes, until the onions are translucent, then reduce heat to medium low.
5 Add the garlic, thyme and sugar. Then a pinch of salt and pepper. Stir to combine. 
6 Continue to sauté the onions, spreading the onions out in the pot for a few minutes, then stirring and spreading back out until the onions are nicely caramelized and golden brown. This will take about 30 minutes. 
7 Remove the sprigs of thyme, then pour the vegan beef broth into the pot. Stir to combine. 
8 Bring to a simmer, taste the broth and add salt and pepper as needed. 
9 Now, pour the bread cubes into the pot. Turn off the heat and fold the bread into the broth making sure the bread has all soaked in the broth. Add a little more broth if you have dry bread left.
10 Pour the stuffing into a 9x9 inch or 13x9 inch baking dish. Cover the top with the vegan mozzarella. Bake for 15-20 minutes.