Soup: Peel and thinly slice onions and garlic. Fry them in butter until they are tender and brown. Add sugar and stir to caramelize the onions. Peel and thinly slice the sunchokes. Let them cook with the caramelized onions. Add bouillon, wine, thyme and cook for a few minutes until the sunchokes are tender.
Toast: Spread some mustard on the bread slices, put slices of brie cheese on one of the bread slices and put the other on top. Melt the butter in a pan and fry the toast until it´s golden brown.
Serve the soup flaming hot with the freschly made toast. Enjoy!