French onion soup

Cook 250g brown onions (thinly sliced) in a saucepan with 1 tsp olive oil and 1 fresh thyme sprig for 20 minutes or until browned. Add ½ reduced-salt chicken stock cube dissolved in 1¼ cups water and bring to the boil. Simmer, covered, for 30 minutes. Discard thyme. Meanwhile, grill 2 x 20g slices baguette breadstick on 1 side until golden. Ladle soup into a large bowl. Top with bread, toasted-side down. Sprinkle bread with ¼ cup reduced-fat grated cheddar cheese. Grill for 2-3 minutes until melted and golden. Serve.