Onion Soup - cooking recipe

Ingredients

2 tbsp olive oil
800 g onions, peeled and cut into rings
1 clove garlic, peeled and finely chopped
4 tsp instant vegetable stock
6 slices baguette bread
60 g Gruyere, grated
250 ml dry white wine
15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a large saucepan on medium-high heat. Add the onions and garlic and saute until softened. Add 4 cups water; bring to a boil. Stir in the granulated bouillon. Reduce heat to low; cover and simmer for 20 mins.
Meanwhile, line a baking sheet with parchment paper and place the bread slices on it. Sprinkle with the cheese. Bake for 8-10 mins or until golden and bubbling.
Add the wine and thyme to the soup. Season with salt and black pepper. Ladle into bowls and top with the bread. Garnish with the reserved thyme.