1 teaspoon dried thyme or 2 teaspoons chopped thyme
1 individual sandwich baguette
100 g (3 1/2 oz) finely grated Emmental or Cheddar cheese
salt and pepper
Melt the butter in a large saucepan and cook the onions over a medium heat for about 15 minutes, stirring occasionally, until soft and golden. Add the garlic and continue for a further 5 minutes until the onion takes on a deeper golden colour. Stir in the flour for 1 minute.
Stir in the beef stock and thyme, bring to the boil and simmer gently for 8–10 minutes to allow the flavours to develop. Season to taste.
Meanwhile, slice the baguette and top with the grated cheese. Cook under a grill preheated to a medium-hot setting for 2–3 minutes until the cheese is melting and golden.
To serve, ladle the soup into 2 deep bowls and top with the cheesy croûtons.