Useful Utensils: Sharp knife to slice the onion finely.
First, finely slice the onion. Remember breath through your mouth to stop the tears! Also if you can put the onions in the freezer for ten minutes beforehand it helps!
Melt a knob of butter in a pan with a drizzle of oil (stops the butter burning) and fry the onions with the bay leaf until soft and browning. It will be at least 20 minutes so be patient. They should look like the photo when they are done and smell delicious.
When the onions are cooked, stir in a tablespoon of flour.
Then chop 2 cloves of garlic (or use 2 heaped teaspoons of lazy garlic) and add to the soup. Add the chopped fresh sage (or half a teaspoon of dried sage) to the soup and stir in.
Then add a litre of beef stock, the balsamic vinegar, the soft brown sugar and the dried thyme to form your soup.
Bring to boil and simmer for about 2 mins.
Taste the soup and add the seasoning necessary to make it the perfect soup. If your stock is salty you won’t need to add much more salt here.
Using half the French baguette, cut generous slices and lightly toast them on one side under the grill. Then slice the Applewood Smoked Cheddar and put it on the untoasted side of the bread. Finally, put it back under the grill until the cheese is sizzling and delicious!
Dish out the soup into bowls and float the toasted cheese delights on top.
Serve with the remaining bread. Yum.