Heat a pan, add OS1 (butter), then OS2 and OS3 (yellow onion, bay leaf, thyme). Cook on low flame for 8–10 minutes.

Add OS4 (white wine, salt, pepper), sauté for 2 minutes, then pour in 500ml water. Bring to a boil and serve in a bowl.

Separately, heat OS5 (olive oil) in a pan, grill OS6 (baguette), top with OS7 (cheddar), cover for a minute to melt.

Serve soup with cheesy baguette.