450g onions 50g butter 1 litre beef stock 150ml dry red wine Salt and pepper 6 slices of french bread, buttered 100g cheddar cheese
1. Chop the onions and fry in the butter until soft and golden brown. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 25 minutes.
2. Add the wine and seasoning, stir well and heat the soup for a further few minutes.
3. Put a slice of french bread into each heatproof soup bowl and pour over the soup. When the bread rises to the surface, sprinkle the top with cheddar cheese, put under a hot grill until golden. Serve immediately.