French Onion Soup

100g butter
1,2kg onions, sliced
5ml salt
125ml white wine
30ml flour
1,5litres of chicken stock
5 sprigs of thyme
2 bay leaves
salt and black pepper
baguette, sliced
150g gruyere cheese (or cheddar or mozzarella cheese)

Place a large pan on medium heat, add the butter and wait for it to melt and to start foaming.
Add the onions and stir so that it is coated in the butter.
Turn the heat down to medium low and cook the onions for 30 minutes, stirring every now and then.
Sprinkle the salt over and turn the heat back up to medium high. Cook for 20 – 30 minutes until the onions are a deep golden colour.
Pour in the wine and scrape the pan until it is deglazed.
Transfer the onion to a large saucepan also set over medium high heat.
Sprinkle the flour evenly over the onions and stir to cook.
Pour in the stock, thyme and bay leaves and bring the mixture to a low simmer.
Cover the saucepan with a lid and cook for 30 minutes.
Taste and season the soup.
Preheat your oven to 240℃.
Top the slices of baguette with the cheese and grill in the oven until the cheese is bubbly.
Ladle the soup into bowls and place a slice of cheesy toast on top.
Serve piping hot!