IngredientsButter - 1 tbsp, Olive oil - 2 tbsp, Large onions - 4 (sliced), Garlic cloves - 3 (finely chopped), Sugar - 1 tsp, Dried thyme - 1/2 tsp or fresh thyme - 1 tsp, Flour - 2 tbsp, Vegetable stock - 8 cups, Toasted bread - 6 to 8 slices, Garlic cloves - 1, Grated cheese - 2 tbsp.
Method
In a large heavy bottom saucepan heat the butter and oil. Add the onions and cook for 6-7 minutes till softened and beginning to brown. Add the garlic, sugar and thyme and continue to cook over a medium heat till the onions are browned. Sprinkle over the flour and stir until well blended. Lower the heat and mix in the vegetable stock. Simmer the soup for 15-20 minutes, stirring from time to time. Rub each slice of bread with garlic. Place 6-8 oven proof bowels on a baking tray and fill each of the bowls with soup about three quarters full with the soup. Float a piece of toast on top of the soup. Top with a portion of grated cheese and grill till the cheese just begins to melt and bubble. Alternately, to make it easier. Toast the bread till just golden brown and top with the cheese and grill till the cheese begins to melt. Place on each individual soup bowl which is three fourth filled with the soup.
