INGREDIENTS
1/2 cup of low-fat butter
6 onions (sliced into thin half-moons)
8 or 10 fresh thyme sprigs
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of flour
1 cup of dry white wine
4 cups of beef stock
2 cups of chicken stock
1/2 cup of sliced ciabatta (or any other bread)
3 cups of grated cheese
PREPARATION
1. Melt the butter in a large pan. Add the onion, thyme, salt, and pepper. Cook, stirring, for about 30 minutes until the onion is soft and brown.
2. Add the flour and cook for 1 or 2 minutes more. Pour in the white wine and bring it to a boil, stirring. Add the beef and chicken stocks and simmer the dish for 30 minutes. Season it with salt and pepper.
3. Line a baking sheet with parchment paper and place the cubes of bread on it. Toast them for 3 to 5 minutes until they get crunchy.
4. Take the thyme sprigs out of the soup. Pour the soup into heatproof serving pots. Top them with the toasted bread and sprinkle with the cheese.
5. Place the pots in the oven for 3 to 5 minutes until the cheese melts.