French Onion Soup

Step 1: Melt the butter in a heavy-based casserole pot over medium heat. When it starts to foam, add the onions and stir to coat them in butter.

Step 2: Turn the heat down to medium-low. Cook for 30 minutes, stirring every few minutes, until the onions have softened and are semi-transparent.

Step 3: Turn the heat up to medium or medium-high. Add salt and cook for a further 20–30 minutes, stirring more regularly, until the onions are deep golden and sweet.

Step 4: Add the wine and simmer rapidly for 2 minutes, stirring to scrape the bottom of the pot, until the wine has mostly evaporated.

Step 5: Sprinkle the flour over the onions and cook for 1 minute.

Step 6: Add the broth, thyme and bay leaves.

Step 7: Cover the pot and lower the heat to maintain a gentle simmer. Simmer for 30 minutes.

Step 8: Season to taste with salt and pepper. Ladle the soup into bowls and top each with 1 or 2 slices of cheesy toast.

Step 9: Preheat the grill or broiler to high. Toast each side of the bread until light golden.

Step 10: Top the bread with cheese, then grill until the cheese is melted and some brown spots appear.