white onion (large) - 3 pcs

Fresh thyme or dried thyme - 0.5gms

gruyere cheese - 70 gms

baguette or sourdough bread - 2 slices

butter - 50 gms

cooking oil - 15ml

salt - to taste

sugar - to taste

pepper to taste

mis en place :

white onion, peeled and slices thinly, lengthwise

grated gruyere cheese 

baguette or sourdough sliced to approximately 1/4 inch then toasted

butter cut into small cubes and kept chilled

Procedure:

in a hot saucepan put oil then sliced onions and cook gently in low to medium heat, seat with salt and pepper and thyme. Once onions are soft and caramelized, add beef stock, then simmer for 10-15 minutes or until the broth has slightly thickened.Slowly add cold knobs of butter then season with salt, pepper and sugar if more sweetness is needed.

Place soup in oven proof bowls, top with bread and grated gruyere cheese.  Turn on broiler function of oven and gratinate Cheese. expect the soup to bubble up and cheese to slightly spill over. Once cheese has been gratinated, soup is ready to serve.

*You can also use an oven toaster to gratinate the cheese

*This recipe is good for 2 big servings