Ingredients:
250g diced bacon
1 tsp vegetable oil
100 g unsalted butter
1 kg sliced brown onion
1 tsp minced garlic
200 ml dry white wine
1.5 Ltr beef stock
2 bay leaves
2 sprigs thyme
1 pureed carrot
1 cup grated gruyere cheese
Salt and pepper to season
French baguette, to serve
METHOD:
Heat a large pot over med heat then add oil and cook bacon until crispy. Remove from the pot and drain on paper towel.
Add the butter and onions, then cook until soft. Add salt and continue to cook until the onions are caramelised, add the garlic.
De-glaze the pot with the wine and gently scrape the bottom of the pot with a wooden spoon until the wine has evaporated. Carefully pour in the stock, bay leaves and thyme. Bring to the boil, then add in the carrot. Cover and simmer over low heat for 30 mins.
Return the bacon to the soup and stir through.
Ladle soup into serving bowls. Place a generous amount of cheese on top and place under the grill until cheese is melted and     begins to turn golden brown.

Serve with French baguette.