Ingredients

5 Large Onions peeled
4 Bay Leaves
80g Butter
3.5l Chicken stock
A Couple of Sprigs Thyme
Salt & Pepper to taste
8    Slices of Bread
200g  Emmentaler  Cheese
Parsley

Serves 8 Pax

Method

Soup

Halve the onions and slice thinly
Sweat and brown the onions with the Bay Leaves at a very low heat so that they are naturally brown for approx. 30 min. Ensure that it does not burn. Keep stirring.
Add stock  and thyme , bring to a boil and simmer for 30 min
Add salt and pepper to taste
Tip: To thicken the soup add 1 peeled potato (whole) when simmering

Crouton

Toast the bread and punch bread into round slices using a mould or a cup
Grate the cheese and place on top of the toast.

To serve dish the soup in bowls, add the toast with cheese and place under the grill for the cheese to melt. Garnish with some parsley and serve.