Instructions

1. Begin to heat the butter slowly in a large pan over a low heat. Once melted add the thinly sliced onions and crushed garlic. Cover and cook slowly. Make sure to stir often. Cook for approx 30 minutes ensuring onions are soft and golden.
2. To begin making the roux, add the flour and cook for 2 minutes until flour is cooked. Add stock gradually constantly stirring the mixture and bring to the boil. Reduce the heat and cook for a further 30 minutes. Season with salt and pepper.
3. While the soup is cooking cut 4 chunky slices of the French baguette and toast on one side then once browned turn over the slices and add grated cheese. Give each piece of bread a generous sprinkle. Grill until the cheese is melted. Pour soup in to bowls placing the cheese toast on top of each.
4. Tip: add a dash of Worcestershire sauce to the cheese before grilling.