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Classic French onion soup, with five-spice powder standing in for thyme.
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French onion soup's depth comes from onions caramelized low and slow. Traditionally seasoned with thyme and bay leaf, this version swaps in Chinese five-spice powder — a blend built around cinnamon, clove, and star anise. Star anise's sweet fragrance turns out to pair naturally with the onions' own caramelized sweetness.
Slice the onions thin.
Heat butter in a pot and cook the onions over low heat for about 40 minutes until deeply caramelized.
Add the white wine and bring to a boil to cook off the alcohol.
Add 800ml water, chicken bouillon, and five-spice powder, and simmer for 15 minutes; season with salt.
Lightly toast the baguette slices.
Ladle the soup into heatproof bowls, top with baguette slices and plenty of Gruyère cheese, and broil or bake until the cheese melts and browns.