Place a Le Creuset 26cm Signature Round Casserole on a medium heat.

Add the butter, olive oil, and onions and stir. Remove about half a cup of the onions and add to a frying pan to caramelise further until golden. Set aside to be used for garnish when serving.

Place the lid on top of the casserole with the bulk of the onions and cook for 10 minutes until translucent. Add the garlic and sugar and cook for 5 – 10 minutes, stirring as you cook. Sprinkle over the flour and stir for 2 minutes. Season well with salt and black pepper, add the wine and simmer for a few minutes, turn down the heat and add the stock and thyme. Place the lid back on and cook for 1 hour. Check that the onions aren’t sticking to the base of the casserole. Once the cooking time is up, season to taste and reduce to your liking. This soup is best made the day before to allow the flavours to develop fully.

When ready to serve, arrange the sliced baguette onto a baking tray, drizzle with olive oil and toast under the grill.

Heat the soup through and ladle it into Le Creuset Riviera Collection Petite Cocottes. Place toasted baguettes on top of the soup and generously top with grated Gruyère cheese. Melt under the grill on a baking tray until golden and crisp. Serve with a teaspoon of the caramelised onions and some fresh thyme.