French onion soup au gratin.

As seen in the 'Homefront Magazine' Winter 2006 Issue.

1. Sweat onions in medium hot pan until golden brown and caramelized, about 30 minutes.
2. Add white wine, chicken stock, bay leaf and chopped thyme.
3. Cook covered for 1 hour, add salt to taste.

1. Transfer into onion soup bowl. Cover top with croutons. Sprinkle shredded cheese on top of the croutons.
2. Place soups under oven broiler and bake until cheese is melted and golden brown in colour.
3. Serve hot.