Ingredients

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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!

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