Peel onions and garlic. Cut onions into fine rings, chop garlic very finely. Wash thyme and shake dry. Pluck the leaves from 2-3 stems
Heat the stock. Heat 40 g of fat in a large pot, fry onions and garlic in it until they begin to brown slightly. Deglaze with stock and white wine. Season with pepper, add 3 stems of thyme and bring to the boil. Cover and simmer for 15-20 minutes
Spread slices of baguette with ground pork. Heat 35 g fat in a large pan and roast the slices first from the bread side. Then turn them over and fry the mead side until golden brown. Remove from the pan
Season onion soup with salt, pepper and possibly a pinch of sugar. Pour the soup into ovenproof cups or plates. Cover each with one metric crouton and sprinkle with cheese and thyme. Gratinate under the preheated grill for 4-5 minutes. Garnish with thyme if desired and serve immediately