Soupe à l'Oignon

Method

Slice the onions thinly and melt butter in a large heavy-bottomed pot over medium heat. Add the onions with a pinch of salt and cook slowly for 30-40 minutes, stirring frequently, until deeply caramelised to a rich golden-brown colour. Pour in the white wine to deglaze the pan, scraping up any caramelised bits, then add the stock, bay leaf, and thyme. Simmer for 15 minutes, then season with salt and pepper. Toast the baguette slices until golden, then ladle the soup into oven-safe bowls, top each with two slices of toasted bread, sprinkle generously with grated Gruyère, and gratinée under a hot grill until the cheese is melted and golden.