1 cup (300g) store-bought caramelised onion relish
1 teaspoon thyme leaves
1 litre beef stock
sea salt and cracked black pepper
12 slices baguette
¼ cup sage leaves
1 cup (125g) grated gruyère cheese
Place the onion and thyme in a medium saucepan over medium heat and cook, stirring, for 3 minutes. Add the stock, salt and pepper and bring to the boil. Preheat a grill (broiler) to high. Divide the soup between 4 small serving bowls. Top with the bread, sage and cheese. Place on a tray and grill for 2 minutes or until the bread is golden and the cheese is melted. Sprinkle with cracked black pepper to serve.