Assemble the Express Serve attachment with the Slicing Disc.
Place a bowl underneath the attachment.
Slice onions into the bowl using the Pusher on speed 1.
Add butter and vegetable oil into a saucepan.
Heat until melted on a medium heat.
Add the sliced onions, salt and black pepper.
Stir until combined, then cover with a lid.
Cook for 10 minutes on a low heat .
Remove the lid.
Cook for 30 minutes, on a low heat, stirring frequently, until caramelised.

Clean the Appliance bowl and fit the Knife Blade.
Add garlic, thyme, miso, soy sauce, flour, sugar and 150 ml beef stock into the Appliance bowl.
Mix for 10 seconds at speed 1 until well combined.
Transfer the mixture into the saucepan with the onions.
Cook for 5 minutes on a medium heat, stirring constantly.
Slowly add the remaining beef stock, stirring as you add it, until combined.
Simmer for 20 minutes on a low heat, stirring occasionally.

For the baguette slices
Preheat the oven to 220ºC.
Clean the Appliance bowl and fit the Grating Disc.
Grate Gruyère cheese into the Appliance bowl on speed 1.
Rub the halved garlic clove over the two cut sides of the baguette slices.
Place the baguette slices on a baking tray.
Top with the grated cheese.
Bake for 10 minutes at 220ºC until the cheese is bubbling and golden.

Divide noodles between serving bowls.
Top with the onion broth, pak choi, soft-boiled eggs and a cheesy baguette slice.
Sprinkle over sesame seeds and chives.

Serve.