Rough cut onions.

Add oil into a stockpot. Using low heat, add all the onions into pot and cover.

Allow onions to caramelise slowly. Deglaze onions with white wine every now and then.

When all the onions are caramelised (medium brown color), add beef stock and allow soup to boil under low heat for at least 20 minutes.

Add salt and pepper to taste.

In 2 separate soup bowls, carefully fill bowl to about 4/5 full, place a piece of Swiss cottage cheese, and cover with puff pastry.

Brush the surface of puff pastry and bake in an oven for about 5 minutes at 160 degrees Celsius, or until puff pastry puffed up and turned golden brown colour.

Serve immediately.