Alsatian Onion Soup with Cheese Bread
Peel onions and cut into fine strips. Heat butter in a saucepan and cook onions until soft. Add broth, wine, nutmeg, thyme and cumin powder and simmer soup for about 25-30 minutes.
Toast baguette slices in preheated oven at 200°C (approximately 400°F) until golden. Rub bread slices with peeled garlic clove. Squeeze garlic through a garlic press and add to soup. Rinse thyme, shake dry and pluck off leaves.
Season soup with salt and pepper, pour into ovenproof soup bowls (or ramekins) and cover with bread slices. Top bread with cheese slices and bake in preheated oven at 200°C (approximately 400°F) until cheese melts and becomes golden brown.
Sprinkle with thyme and serve.