French Mondseer onion soup
Cut the onions into thin quarter rings, melt butter in a sautepan or in a frying pot and slowly caramelise onions in it. This can take 30 minutes to an hour. The darker the onions, the darker the soup becomes.
Add the thyme sprigs, salt, pepper and deglaze with apple juice (the apple juice can be replaced with vegetable stock). Reduce to half and add 500ml stock. Simmer on medium heat and reduce a little again. Add the remaining broth, depending on the consistency you can add from 250 to 350 ml, and simmer for another 10 minutes.
Toast baguette slices in the pan on both sides, finely grate cheese. Remove the thyme sprigs from the soup and spread the soup into ovenproof plates. Sprinkle with a little cheese, place two baguette slices each and sprinkle with the remaining cheese.
In a preheated oven (grill function) in a preheated oven (grill function) and serve immediately.