Step 1

Heat butter and oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Increase heat to medium-high. Cook, stirring, for 20 minutes or until golden and lightly caramelised.

Step 2

Add the garlic and flour to the pan and cook, stirring for 1 minute. Add the wine and thyme leaves and stir until combined. Add the stock. Increase heat to high. Bring to the boil then reduce heat to medium and simmer, uncovered, for 30 minutes or until reduced slightly. Add the chicken and stir until combined.

Step 3

Preheat grill on high. Line a baking tray with foil. Place bread slices on prepared tray. Grill for 1 minute or until light golden. Turn bread and sprinkle with the cheese. Grill for 2 minutes or until the cheese melts.

Step 4

Divide soup among serving bowls. Top with cheesy toasts and scatter over extra thyme to serve.