Cheesy French onion soup

Melt the butter in a large pot placed over medium heat. Add the onions and fry until golden brown, about 10 minutes.

Increase the heat to medium-high. Add the cake flour and, using a wooden spoon, stir continuously until the onions are coated evenly, about 2 minutes. Deglaze the pot with the red wine, then add the vegetable stock, bay leaves and thyme. Bring to a boil then lower the heat to medium and simmer, covered, until the soup has thickened slightly, about 30 minutes. Add the frozen peas and season to taste.

Preheat the oven grill to its highest setting. Divide the soup among 4 ovenproof serving bowls. Top each with a slice of fresh baguette, then sprinkle with the grated white Cheddar and mozzarella. Place the portions under the preheated grill until the cheese turns golden and bubbly. Be sure to keep an eye on the grill, as the cheese can burn easily. Remove from oven and serve immediately.