French onion soup

Method

Melt the butter in a large, heavy-bottomed pot and add the thinly sliced onions and crushed garlic, cooking over a medium-low heat for 30-40 minutes, stirring occasionally, until the onions are deeply caramelised and golden brown. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the beef stock, bay leaf, and thyme sprigs, bringing to a simmer and cooking for 15 minutes. Season to taste with salt and pepper. Toast the baguette slices under the grill until golden, then top each slice generously with grated Gruyère cheese and return to the grill until melted and bubbling. Ladle the soup into individual bowls and top each with a cheesy crouton, allowing the cheese to soften slightly into the hot soup before serving.