French Onion Soup
Peel the onions and cut into fine strips. Sweat in some butter in a saucepan until translucent. Pour in the broth and the wine, add the nutmeg, thyme and caraway and simmer for 25-30 minutes.
Toast the bread and rub with the peeled garlic clove. Crush the garlic and stir into the soup. Season with salt and pepper and pour into soup bowls.
Place the bread slices on top of the soup, shower with cheese and butter and cook for a few minutes under the broiler at 270°C (approximately 525ºF) until the cheese has melted.