Gratinée with Saint-Nectaire

Peel and mince the onions. In a frying pan, sauté them (10 min) on a low light with butter and oil. Add the toe of garlic after crushing it with a knife blade, the bouillon cubes – also crushed –, the thyme, bay leaf, white wine, and water. Let cook (1/2 hr). Remove the rind from the Saint-Nectaire and cut it into twelve slices. Cut twelve angled slices from the baguette and put them under the broiler until golden brown. Place a slice of Saint-Nectaire on each slice and put them under the broiler until the cheese is melted. Pour the onion mixture into soup plates and add three of the Saint-Nectaire croûtons per plate. Serve immediately. Accompaniment Red Côte d’Auvergne