French onion soup

Method

1. Melt the butter in a large pan, add the sliced onions and stir with a wooden spoon until they're well coated. Cover the pan and cook on a low heat for about 20 mins, or until all the moisture has come out.
2. Stir in the garlic and thyme and cook, uncovered, over a low heat, stirring occasionally, until the moisture has evaporated. Continue to cook until the onions start to brown and caramelise. The time this takes will vary depending on the thickness of the pan and the heat of the hob, so remember to keep an eye on it.
3. Dissolve the stock cubes in 1 litre of boiling water and add to the pan. Stir, then simmer gently for 10 mins.
4. Meanwhile, toast the bread. Cut a circle from each slice using a pastry cutter - or carefully cut round a mug with a knife. Sprinkle the toasted circles with grated cheese and grill until the Cheddar melts and turns golden. To serve, ladle the soup into 4 serving bowls, season and top each with a slice of toasted cheese.