Melt the butter and olive oil in a large Dutch oven or heavy-based pot over medium heat.

Add the sliced onions with a generous pinch of salt and cook, stirring occasionally, for 40–50 minutes, or until they’re deeply caramelised and a deep brown colour. Take care not to let the onions burn by keeping the heat at a steady medium and stirring regularly.

Stir through the minced garlic and cook for 1 minute until fragrant.

Sprinkle over the flour and cook for another minute, stirring constantly.

Pour in the white wine and Worcestershire sauce, scraping up any caramelised bits from the bottom of the pot.

Add the thyme, rosemary, bay leaves and beef stock. Season with freshly cracked black pepper and a little extra salt if needed. Bring to a gentle simmer and cook for 20 minutes.

Meanwhile, preheat the oven to 200°C fan-forced. Arrange the baguette slices on a baking tray, drizzle with olive oil and sprinkle with fresh thyme leaves. Bake for 8–10 minutes, until lightly golden and crisp. While still warm, rub each slice with a fresh garlic clove.

Ladle the soup into ovenproof ramekins or bowls. Top each with 2-3 garlic thyme baguette slices and a generous handful of grated Gruyère.

Place the ramekins back into the hot oven for 8-10 minutes, or until the cheese is melted, bubbling and golden.

Finish with freshly chopped chives and serve immediately with extra toasted baguette on the side.