Slice onions finely.

Heat a pot over high heat, add olive oil and butter, as soon as butter starts foaming add the onions, stirring frequently.

Keep cooking on high until the onions are golden brown, then reduce the heat to medium-low. Add sugar garlic and herbs, some more olive oil and butter. Stir.

Stir every 4-5 minutes deglazing with a bit of Vermouth/wine.

Keep doing this for at least an hour or until the onions have caramelized to a dark brown.

Add the stock turn heat to low and leave to simmer for 30 minutes to an hour, stirring every now and then. Keep the lid on.

When ready, remove the bay leaves and thyme sprigs. Season.

Pre-heat the oven to 180°C

Slice the baguette into rounds and brush all sides with olive oil. And place on a baking sheet in the oven for about 5 minutes or until lightly browned.

Remove from the oven and top each slice with grated Gruyere and chopped thyme, lightly salt.

Turn the oven off and switch on its grill function to high.

Dish the soup into oven safe bowls.

Please a slice of cheesed baguette on top of the soup.

Place the bowl under the grill in the oven and let roast until the cheese is melted and starts to brown.

Give a good whack of pepper AND ENJOY!!!!!!!!