Thinly slice 500g of onion and gently soften in 25g of butter and 2tbsp of olive oil for 20mins. Add some salt and pepper and continue softening until…um….soft.
Add glass of white wine and thyme and evaporate off (practical chemistry), add 1 litre of beef stock and simmer 20mins.
Cut some bread (I suppose it should be a sliced baguette or something, I used some pitta), grate some cheese on top and grill for a minute.
Based on recipe from Avoca soup book, but think there is a tastier onion soup recipe out there waiting to be used. Will try again and report back.