Heat the butter in a saucepan, add the chopped onion and finely grated garlic.

Stir-fry until the onions are browned.

Add the wine and spices, cook uncovered for about 10 minutes until the alcohol has evaporated.

Then add the stock and cook for a further 10 minutes.

Cut the baguette into slices and place in an oven preheated to 200 degrees for about 10 minutes, until browned.

Remove the baguettes, place a slice of goat’s cheese on each, and bake for a further minute until the cheese has melted.

Serve the finished soup with the croutons and fresh thyme.

Thanks to @o_chochelka for the recipe.