I first had this wonderful soup, created by Chef Wayne Martin, while cruising Burgundy's Canal du Nivernais aboard the barge L'Art de Vivre. This is an amazing week long slow cruise through France's famous wine country, with plenty of time to get off the barge and explore the nearby towns and countryside.

When we first boarded the floating hotel, we were somewhat surprised it was staffed by an Australian chef - we were in Burgundy after all. But Wayne immediately won his passengers over with the first meal and we all happily feasted for a week on this talented chef's exquisite cuisine.  One of Wayne's greatest talent is his seasoning ability - everything was complex, yet subtle - a symphony of flavors that blended perfectly and seamlessly together. This onion soup is a perfect example, and all the passengers aboard L'Art de Vivre that week unanimously concluded it was the best they'd ever had.

See the travel links below to learn more about Chef Wayne Martin, more of his outstanding contemporary French recipes and more about barge cruising through Burgundy, France.

Heat butter and oil in a large pot. Add onions and cook until brown. Add garlic, sugar, and thyme and cook for 10 minutes more. Stir in the flour, then the wine, then slowly stir in the stock. Simmer for 45 minutes. Skim off any foam, stir in brandy . Garnish by floating a piece of toast covered with melted cheese in the middle of the soup.