Ingredients

Print recipe

Directions

  1. Begin by peeling the onions and slicing them thinly.
  2. Melt the butter in a saucepan. Add the onion, thyme branches and toss well. Cook on a low heat for about 40-60 minutes with the lid off, stirring frequently - the onions should be dark and well caramelised but not burnt.
  3. Add the stock, season with salt and freshly ground pepper, bring to the boil and simmer for a further 5 minutes. Taste and season.
  4. Ladle the very hot soup into deep and hot soup bowls. Place a piece of toasted baguette generously covered with grated cheese on top of each one. Pop under the grill until the cheese melts and turns golden.
  5. Serve immediately and enjoy!

explore our

Similar Recipes

Baking with Kids

Raspberry Crumb Squares

Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with...

Easy to Create

GRILLED VEGETABLE SANDWICH

Brush the vegetables well with a little oil and season with salt and...

Serves 2
Desserts

Rhubarb-Crème

This Rhubab-Crème is perfect for any event! Preparation:...

Serves 8
Breakfast

Boozy French Toast

First, preheat a large frying pan over...

Serves 2
Starters

Smoked Haddock Corn Chowder

...

Serves 6
Main courses

Rory O’Connell’s French Onion Soup with Thyme Leaves and Gruyère Toasts

Begin by peeling the onions and slicing them thinly. Melt...

Baking

STRAWBERRY CUPCAKES WITH VANILLA BUTTER ICING

Heat oven to 170C fan and line a cupcake tray with cases.  P...

Serves 12
see more