Grill some extra bread slices topped with cheese and serve them as a side.
Season with plenty of thyme and serve with a good loaf of bread.
Slice the onion and fry in butter. Add the flour and mix well. Mix in the stock, stir well and bring to a boil. Let boil for 10-15 minutes. Blend smooth using an immersion blender or leave a few clumps for a more chunky soup. Season with salt and pepper. Distribute the soup evenly between four ovenproof soup bowls. Put a slice of bread on each and top with cheese and place in the oven. Broil the soups 3-5 minutes or until the cheese is melted and golden.