Onion Soup with Cheese Bread
Peel onions and cut into thin rings. Heat oil in a saucepan and cook onions for about 10 minutes or until soft. Season with sugar, salt and pepper and simmer for about 5 minutes, stirring occasionally, until golden brown.
Add broth and wine, bring to a boil and simmer for another 15 minutes.
Peel garlic and squeeze through a garlic press into the soup. Season with lemon juice, salt and pepper.
Pour onion soup into 4 ovenproof soup bowls (or ramekins). Top each bowl with 1 slice of baguette and sprinkle bread with cheese. Bake in preheated oven at 220°C (aproximately 425°F) for 5-10 minutes or until cheese is melted and golden. Sprinkle with thyme and serve immediately.