Red wine and onion broth with toasted bread and cheese recipe 3 sprigs of thyme 1 bay leaf 250ml red wine 1 litre beef or chicken stock to serve 4 pieces of thick sourdough bread, lightly toasted 4 tsp Dijon mustard 4 thick slices of soft, fragrant cheese with a 'washed" reddish rind, such as stinking bishop or munster Melt the butter in a large pan and add the onions and garlic. Cook over a low temperature for about 15 minutes until the onions are pale gold - be careful not to burn them or the soup will taste bitter. Add the sprigs of thyme, the bay leaf and the red wine. Simmer for a minute then add the stock. Cook for about 15 minutes until all tastes sweet and rich. Season and keep hot. To serve, preheat the oven to 220C/gas mark 7, or you can use a grill. Ladle a generous amount of soup into four ovenproof dishes. Spread each piece of toast with the mustard. Drape a cheese slice over the top and place in the centre of each soup bowl. Bake in the oven for about 10 minutes until the cheese is bubbling but not too brown. Eat immediately