1 Peel and finely chop the onions.
2 Heat the Cristel stockpot on medium heat and add butter.
3 When the butter has been melted, add the onions and cook for 15 minutes, stirring regularly.
4 Sprinkle flour and stir for two minutes, then pour the white wine while stirring.
5 Add the poultry stock and the sprig of thyme. Simmer for 30 minutes.
6 Spread the cheese on the slices of bread and broil in the oven.
7 Serve the soup hot with a slice of bread.