1. In an oven-proof stock pot or Dutch oven, melt the Kerrygold Salted Butter over medium heat.
  2. Add the onions, and pepper and cook, stirring until the onions are deeply golden (but not brown) and caramelized about 25 minutes
  3. Sprinkle the onions with the flour, stir for one minute, then add the stock, thyme and bay leaves, scraping up all the browned bits at the bottom of the pan.
  4. Simmer for 30 minutes until the flavors have melded. Remove and discard the thyme sprigs and bay leaves.
  5. Turn on the broiler.
  6. Pour the soup into oven-proof bowls, add a baguette slice to each and press down to submerge.
  7. Sprinkle with the Kerrygold Dubliner Cheese, place on a sheet pan and broil until bubbly and golden brown.
  8. Garnish with fresh thyme leaves and freshly cracked pepper.