Preheat the grill to medium.
For the French onion soup, heat the butter and olive oil together in a medium pan. Add the onions, season with salt and freshly ground black pepper and fry gently over a low heat for ten minutes, or until the onions are softened and caramelised.
Add the garlic and fry for one minute. Add the white wine and simmer for two minutes. Add the stock and simmer for five minutes, or until reduced slightly. Season, to taste, with salt and freshly ground black pepper, then pour into an ovenproof bowl.
For the rarebit, place the Brie, mustard, salt and freshly ground black pepper, egg yolk, Worcestershire sauce and cream into a bowl and whisk together until smooth. Spread the mixture over the toasted baguette slices.
Place the croutons on top of the soup and place under the grill. Heat until the top is golden-brown and bubbling. Serve immediately.
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