Method

• 1.
  Melt the butter in a large saucepan over low heat. Add the onion and 1 tsp salt, then cook, stirring, for 30 minutes or until caramelised.
• 2.
  Add the garlic and thyme to the onion mixture, then cook, stirring, for 2-3 minutes until fragrant. Add the wine, then increase heat to medium and cook for 3-4 minutes until evaporated. Add the consommé and bring to a simmer, then cook, uncovered, for 30 minutes or until liquid has slightly reduced.
• 3.
  Meanwhile, preheat the grill to high. Place the bread on a baking tray and toast on one side. Turn over and sprinkle with cheese, then grill for 2 minutes or until cheese is bubbling and golden.
• 4.
  Season soup, if necessary, then ladle into bowls. Top each with a cheese crouton and scatter with extra thyme.