Once the onions have reached a deep, golden colour and have shrunk dramatically, pour in the brandy, turn up the heat and cook a few more minutes.

Add the chicken broth and, once simmering, add the thyme leaves, sea salt and pepper.

Continue cooking for 15 minutes or so.

While everything is simmering, get those bread slices toasted up - you can do this in your toaster, or I find it easier to do it all at once in the oven by spreading it on a baking sheet and cooking it at 425 for 5 minutes.

To serve, preheat the broiler in your oven.

Ladle the soup into oven safe bowls until they are 3/4 full.

Then, cover the soup with your toasted bread and finally, top each bowl with a big ol' mound of cheese.

Broil for 3-4 minutes until the cheese has melted and bubbles.