1. Heat 3 tbsp of the oil in a large pan and add the onions, thyme and some salt. Cook over a very, very low heat for about 45 minutes, until pale golden, soft and sweet. Set aside 6 tbsp of the onions, then add the wine to the remaining onions in the pan, scraping any caramelized bits from the base of the pan with a spatula. Add the stock and bring to simmering point. Taste, season, and set aside. 2. Preheat the oven to 375°F 3. Rub each slice of bread with the garlic, brush with the remaining oil and cut in half. Put 6 pieces of bread in a baking dish. Distribute half the reserved onions over the bread, then put 1 tsp cheese on each. 4. Put another piece of bread on top and repeat, to create a layered crouton. Bake for about 15 minutes, until golden and bubbling. Put a crouton in each of 6 serving bowls. Bring the soup back to boiling point, ladle over the croutons and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
