Creamy French Onion Soup

a) Heat three quarters of the butter in a large saucepan on medium heat.

b) Once melted, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 18-20 mins, stirring every few mins.

c) Once golden, add the sugar and flour (see pantry for both amounts) and stir to coat the onions evenly in the flour.

a) Once the onions are coated in the flour, add the dried thyme, red wine stock paste, veg stock paste, Worcester sauce and half the garlic to the pan, then stir to combine fully.

b) Slowly add the water (see pantry for amount), stirring constantly, until all the water has been added. Season with pepper.

c) Bring to the boil, then reduce the heat to medium and allow the soup to thicken and reduce, 10-15 mins.

a) While the soup reduces, preheat your oven to 220°C/200°C fan/gas mark 7.

b) Combine in a small bowl the olive oil (see pantry for amount) with the remaining garlic and butter. Season with salt and pepper.

c) Cut each ciabatta into 1cm slices, then spread each slice with the garlic butter.

a) Pop the ciabatta slices onto a baking tray and bake on the middle shelf of your oven until lightly golden and crisp, 5-6 mins.

b) Meanwhile, grate the Cheddar and finely chop the chives (use scissors if easier).

c) Once the ciabatta slices are golden, carefully arrange into 2 fan shapes on the tray, ensuring the slices are overlapping slightly. Divide the cheese over each ciabatta fan and place onto the top shelf of your oven for the cheese to melt, 4-5 mins.