French Onion Soup with Melted Cheese Toast

Slice the yellow onions into thin half-moons. Set a heavy-bottomed saucepan over medium heat and add the butter, allowing it to melt and foam.

Add the sliced onions and a pinch of salt, stirring to coat every strand with butter. Reduce heat to medium-low and cook, stirring occasionally every 10 minutes, for 45 minutes until the onions are deeply golden, jammy, and sweet. Do not rush this process.

Meanwhile, peel and finely mince the garlic. When the onions are caramelized, add the minced garlic and thyme sprigs, cooking for another 2 minutes until fragrant and incorporated.

Pour in 1 cup of water, scraping up any fond from the bottom of the pan with a wooden spoon. This deglaze is essential — the fond carries the flavour of the caramelized onions.

Add the heavy cream, remaining salt, and black pepper. Stir well and simmer for 10 minutes until the soup is thickened and warming. Taste and adjust seasoning. If serving immediately, keep warm over low heat.

Preheat your oven broiler to high. Place the bread slices on a baking sheet and toast until lightly golden on one side, about 2 minutes per side.

Flip the bread so the untoasted side faces up. Spread butter generously over this surface, then cover completely with a thick layer of grated cheddar cheese.

Return the cheese toasts under the broiler for 2-3 minutes until the cheese is melted, bubbling, and developing golden spots. Watch carefully — the line between perfectly melted and burnt is narrow.

Ladle the hot onion soup into warmed bowls. Float one cheese toast on each serving, presentation side up, allowing the toast to partially submerge in the broth. Serve immediately while the cheese is still stretchy.