French onion soup INGREDIENTS60g butter15ml (1 tbsp) olive oil1kg brown onions, thinly sliced3 sprigs fresh thyme1 bay leaf5ml (1 tsp) brown sugar30ml (2 tbsp) plain flour250ml (1 cup) dry white wine1.5-litre strong beef stock1 garlic clove, halved4-8 slices French baguette140g gruyère cheese, finely gratedMETHODHeat the butter and olive oil in a large saucepan, and add the onions, thyme and bay leaf.Cover with a lid and sweat for about 10 minutes, until tender and translucent.Add the sugar and cook for 20 minutes, stirring frequently, until the onions have caramelised and are golden brown.Add the flour and stir through.Increase the heat and deglaze the pan with the wine, stirring to incorporate the flour.Gradually add the stock, stirring.Cover and simmer for about 20 minutes.Rub the garlic over both sides of each bread slice, and place the bread on a baking tray.Top each slice of bread with gruyère cheese, and place under a hot grill until melted.Remove the bay leaf and thyme from the soup and serve, topping each portion with one or two slices of the cheesy toasted bread.Serves 4...