2 Albany Superior White Rolls, sliced diagonally and toasted
6 large onions (about 1,5kg), peeled and thinly sliced
60ml olive oil
2 cloves garlic, finely chopped
2lt of beef or chicken stock
125ml of white wine
2 bay leaves
20ml of fresh thyme
2,5ml freshly ground black pepper
250ml Swiss Gruyere or sharp cheddar cheese
For the soup
Caramelize the onions by adding olive oil on medium heat.
Add the onions and toss to coat with the olive oil.
Cook the onions, until they have softened, then add the butter and increase the heat, cooking the onions for a further 30 minutes or until dark and caramelised.
The onions must be stirred continuously to avoid them catching. Add the garlic and cook for a minute more.
Add the wine scraping the bottom of the pan to deglaze.
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to a low simmer and cook for 30 minutes
Season to taste with more salt and pepper.
Discard the bay leaves.
For the toasts
Place the cheese on top of the sliced and toast rolls and grill until the cheese is golden and bubbly.
Spoon soup into a bowl and place one cheesy toast onto the top of each bowl of soup.