French Onion Soup

Cut the onions into quarters, then slice them into thin strips.

Melt the butter and sauté the onions for about 20-35 minutes until caramelized.

Pour in 250 ml of broth and add the thyme sprigs, then pour in another 250 ml and repeat the reduction process.

Pour in the remaining broth, bring to a boil, and simmer until medium-thick.

Slice the baguette and toast them in a toaster or bake in the oven at 180°C for 6 minutes.

Ladle the soup into oven-safe bowls, top with half of the grated cheese, add two slices of toast to each, and cover with the remaining cheese.