• Preheat your oven (for the ciabatta) to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion. 
• Peel and grate the garlic (or use a garlic press).

• Place a large pot over medium-low heat with a knob of butter.
• Once melted, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. Remove once cooked.
• Add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 23-25 mins. 
• Add 2 tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.

• Cut the ciabattas (one per 2P) into 1cm slices.
• Drizzle with oil and season with salt and pepper.

• Stir in the garlic into the onion and fry for 1 min more.
• Stir in the white wine stock powder and cook until it forms a paste, 1-2 mins.
• Stir in the 400ml water (per 2P) a little at a time, followed by the stock, Worcester, bacon lardons and thyme. 
• Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

• Place the ciabattas on a lined baking tray then sprinkle over both types of cheese 
• Cook 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.
• Optional: To make it very traditional, divide the soup into oven-safe ramekins and top with the bread, then sprinkle over the cheese and bake in the oven until melted and golden, 2-3 mins.

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