French onion soup

Make caramelised onion as per stovetop method, adding 1 tbsp Dijon mustard and Add 1.5 litres chicken stock, season to taste and simmer over low heat for 30 minutes (do not boil). Preheat oven grill to high. Remove herbs and ladle soup into flameproof bowls. Top soup with toasted sliced baguette, fitting slices to cover soup. Sprinkle with 250gm thinly sliced ComtĂŠ. Grill until cheese is bubbling and golden (4-5 minutes). Season to taste and sprinkle with extra thyme leaves to serve.