French Onion Soup

Read it through once before you start the pan.

1. 1Step 1. Melt the unsalted butter with the extra virgin olive oil in a large heavy pot over medium-low heat.
2. 2Step 2. Add the yellow onions and the salt and cook, stirring often, for 50 to 60 minutes until deep brown.
3. 3Step 3. Stir in the garlic and the all-purpose flour and cook, stirring, for 2 minutes.
4. 4Step 4. Pour in the white wine, scrape up the browned bits from the bottom of the pot, and let it bubble for 1 minute until almost gone.
5. 5Step 5. Preheat the oven to 200°C (180°C convection).
6. 6Step 6. Add the vegetable stock, the thyme and the bay leaf and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes.
7. 7Step 7. Arrange the baguette slices on a baking sheet and bake for 6 minutes until dry and lightly toasted.
8. 8Step 8. Discard the thyme sprigs and the bay leaf and stir in the black pepper.
9. 9Step 9. Ladle the soup into 4 ovenproof bowls, float 2 baguette slices on each, and scatter the Swiss cheese over the top.
10. 10Step 10. Bake the bowls for 5 minutes until the cheese is melted and bubbling at the edges.