Step: 1/7

Peel the onions, halve and cut into thin slices.

Step: 2/7

Heat the oil in a frying pan and slowly saute the onions for 10 minutes until soft, stirring.

Step: 3/7

Season with sugar, salt, mild paprika powder, pepper, caraway and cayenne pepper.

Step: 4/7

Simmer for about 10 minutes, stirring occasionally, until golden brown.

Step: 5/7

Sprinkle in with flour and mix well. Pour in the stock and wine, add the bay leaves, bring to the boil and simmer gently for 15 minutes.

Step: 6/7

Peel the garlic and crush it into the soup. Season with lemon juice, salt and pepper.

Step: 7/7

Preheat the grill. Sprinkle the baguette slices with the cheese and grill for 2 minutes until the cheese has melted. Place the soup in bowls and place a baguette slice on each one. Sprinkle with thyme and serve immediately.