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)





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