You need
For 8-10 starter portions
10 large white onions
150ml olive oil
5 small bay leaves
10 small sprigs of thyme
750ml red wine
750ml good quality beef stock
10ml salt
5ml ground black pepper
30ml Worcestershire sauce
To serve
I slice French or other bread per serving
300g Gruyere Cheese, or a mixture of the following cheeses: Strong white Cheddar, German Emmentaler, Parmesan or/and Mozzarella, finely grated
5ml coarse salt
5ml ground black pepper
A few fresh thyme leaves (optional)
Prepare
Heat the olive oil and add the onions, sauté until the onions are glossy and begin to soften.
Add the remaining ingredients
Simmer for about 30 minutes or until the onions are tender and some of the liquid has evapourated to concentrate the flavours
I find it best to make this soup the day before you need it as the flavours develop
To serve
Place bread slices on a baking tray
Mix the cheese with the seasoning
Divide the cheese in half, sprinkle half onto the bread and toast under the grill until golden
Place about 1 tablespoon of the remaining cheese onto the centre of the hot soup and then top with a cheesy toast, serve immediately