Ingredients
• 1 packet TDB Beef Clear Classic (BCC) 500ml
• ½ tbsp butter
• 2 yellow onions, thinly sliced
• 1 sprig thyme
• 1 tbsp Worcestershire sauce
• 4–5 thin baguette slices
• Mozzarella cheese
• Parsley, finely chopped
• Salt & pepper, to taste

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Method
1. Heat a pan over medium-high heat. Melt butter, then add onions.
2. Stir until onions begin to brown. Add 1 tbsp water at a time, stirring quickly until the water evaporates and onions brown again.
• Repeat until onions are deeply caramelised (about 10 minutes).
3. Add thyme and Worcestershire sauce. Stir until onions darken slightly.
4. Pour in TDB BCC, season with salt and pepper, and bring to a gentle simmer. Turn off heat.
5. Pour soup into an ovenproof bowl.
6. Top with baguette slices, then cover with mozzarella.
7. Bake at 200°C for 5 minutes or less, until cheese is melted and lightly browned.
8. Finish with chopped parsley and serve hot.