6 large yellow onions – peeled and thinly sliced
4 tbsp olive oil
2 garlic cloves minced
8 cups chicken stock
½ cup dry white wine
1 tsp Worcestershire sauce
2 bay leaves
1 sprig of fresh thyme leaves
½ tsp salt
½ tsp black cracked pepper
1 baguette cut into rounds – for 2 bowls of soup you need 2 pieces
½ cup Gruyere, grated
Preheat oven to 200°C.
Heat 3 tbsp of olive oil in a heavy pot and place all the onions in with a pinch of salt – ensure all coated in olive oil with stirring and cook on medium heat for 15 minutes until all the onions are softened.
After 20 minutes add garlic and cook for a further minute. Turn the heat higher, then add the white wine and scrape the bottom of the pot – remove all the glazing on the base of the pot with a wooden spoon
Place chicken stock, bay leaves, Worcestershire sauce and thyme into the pot and allow it to simmer for 30 minutes gently, stirring occasionally. Season with salt and pepper to taste.
Meanwhile – place baguettes rounds on a tray lined with baking paper and brush with olive oil and place in the oven for 5-6 minutes until slightly browned
Remove the baguettes, turn them over and place the grated cheese on top – return to the oven and bake until the cheese is golden and melted
To serve – remove the bay leaves from the pot and divide soups between the bowls and place a baguette round on top of each bowl.