Halve, peel and thinly slice the onions.

Heat the butter (see pantry for amount) in a large saucepan on medium-low heat.

Once melted, add the onions and bacon, season with salt and pepper and fry, stirring occasionally, until golden, 23-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, grate the Cheddar cheese.

Peel and grate the garlic (or use a garlic press).

Quarter, core and thinly slice the apple (no need to peel).

Cut the ciabattas into 1cm slices.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Stir the garlic into the onions and fry for 1 min more.

Next, stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the soup (see pantry for amount) a little at a time, followed by the red wine stock paste, miso paste and dried thyme.

Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, preheat your grill to high.

Pop the ciabatta slices onto a medium baking tray. Drizzle with oil and sprinkle over the grated cheese. Grill until the bread is golden and the cheese has melted, 3-5 mins.

Taste and season the soup if needed. Add a splash of water if it's a little too thick.

Add the apple and baby leaves to the cider vinegar dressing and toss together.

Ladle the soup into your serving bowls. Top with the cheesy ciabatta toasts.

Serve the apple and baby leaf salad alongside.

Sprinkle the walnut pieces over the salad to finish.