Method:

• Step 1

  Finely chop your garlic and celery, grate the skin off your carrots and slice one of your onions into eighths.

• Step 2

  Get your diced beef and put it into a big pot on high heat with some oil and brown it off for 5-6 minutes.

• Step 3

  Add your garlic, celery, carrots and single sliced onion into the pot with it followed by thyme and 2 litres of water. Allow this to simmer for 15-20 minutes.

• Step 4

  Now get the rest of your onions and finely slice them all.

• Step 5

  Get another big pot and put all of your sliced onions in as well as a glug of oil then fry for 8-10 minutes until they’re browned and caramelised.

• Step 6

  Once caramelised add both of your wines to the onions as well as some salt + pepper and give it a stir.

• Step 7

  Now add all the contents of the beef pot into the caramelised onion pot including liquid, give it a stir and make sure everything is mixed through leave to simmer for 5 minutes.

• Step 8

  Whilst that is simmering, slice your baguette into thin slices and grate your cheese.

• Step 9

  Pour your now made soup into a deep baking dish, sprinkle half of your cheese over then place your baguette slices topped with an extra layer of grated cheese. Cook in the oven for 5 minutes or until the cheese has melted.

• Step 10

  Now dig in!