Onion Soup

• 2 tbsp olive oil
• 800 g onions, peeled and cut into rings
• 1 clove garlic, peeled and finely chopped
• 4 tsp instant vegetable stock
• 6 slices baguette bread
• 60 g Gruyere, grated
• 250 ml dry white wine
• 15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems

1. Preheat the oven to 400u0b0F. Heat the oil in a large saucepan on medium-high heat. Add the onions and garlic and saute until softened. Add 4 cups water; bring to a boil. Stir in the granulated bouillon. Reduce heat to low; cover and simmer for 20 mins.
2. Meanwhile, line a baking sheet with parchment paper and place the bread slices on it. Sprinkle with the cheese. Bake for 8-10 mins or until golden and bubbling.
3. Add the wine and thyme to the soup. Season with salt and black pepper. Ladle into bowls and top with the bread. Garnish with the reserved thyme.

olive oil, onions, clove garlic, vegetable stock, bread, gruyuere, white wine, fresh thyme

Taken from recipes-plus.com/api/v2.0/recipes/19898 (may not work)