Instructions

1. Melt 4 Tbsp of butter in a large stock pot over medium-low heat. When hot, add the onions and a good pinch of coarse sea salt. Stir well and slowly saute until golden and caramelized, stirring often. This should take approximately 30 - 45 minutes. If your pot isn't big enough, do this in 2 batches, using 2 Tbsp of butter per batch and when all onions are caramelized, add the first batch back into the pot before moving onto the next step.
2. Add the garlic and thyme, stirring constantly for about 30 seconds.When fragrant, de-glaze the pot with the red wine and allow to simmer for about a minute to cook away some of the alcohol.
3. Add the stock, a good cracking of black pepper and coarse sea salt to taste. Stir well. Bring to a boil and then reduce the heat to low, cover and simmer for 90 minutes, stirring occasionally. Be sure to taste the soup before serving - add more salt or pepper if necessary.
4. When there is about 10 minutes left for the soup, pre-heat your oven broiler. Gently brush the sliced bread with the oil and place under the heat to toast - watch to make sure they don't burn! When they get crispy and golden, top with half the cheese. Place back under the element to melt and then remove from the heat and set aside.
5. Serve: Ladle up my friends! Spoon a couple ladles of the soup into a deep bowl, topping with the remaining cheese and a couple crostinis. Add another crack of pepper.
6. Eat.