2 Tbsp (30 ml) butter, for frying
1 Tbsp (15 ml) olive oil, for frying
8 large onions, thinly sliced
2 cloves garlic, crushed
1 Tbsp (15ml) flour
Salt and milled pepper
Handful thyme sprigs
2 bay leaves + extra for serving
¾ cup (180ml) dry white wine
6 cups (1.5l) beef stock
1 whole French loaf, sliced
60g Gruyère cheese, grated (or any other strong white cheese)
Melt butter and oil in a large pot over a low heat.
Add onions and very slowly fry until caramelised and soft, about 40–50 minutes. Add garlic.
Sprinkle flour over onions, season well and fry for a minute or two.
Add herbs and stir in wine and stock. Bring to the boil, reduce heat and simmer for 5–10 minutes.
Place bread in a single layer on a baking tray.
Grill on one side until golden. Flip over and sprinkle with cheese.
Return to oven and grill until cheese has melted.
Serve soup topped with cheesy toast and a sprig of thyme.