Soupe a l'Oignon

Method

Slice the onions thinly and melt the butter in a large heavy-bottomed pot over medium heat. Add the onions and cook slowly for 30-40 minutes, stirring frequently, until they are deeply caramelised and golden brown. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the beef stock with the bay leaf and thyme. Bring to a simmer and cook for 20 minutes, then season with salt and pepper to taste. Toast the bread slices under a hot grill until golden, then ladle the soup into ovenproof bowls and top each with a slice of toast and a generous handful of grated Gruyère. Place under a hot grill until the cheese is melted and bubbling, then serve immediately.