(hs note: adapted for U.S. measurements)
onions - 4 medium
butter - 1 - 2 tablespoons
a glass of white wine
vegetable stock 6+ cups
a small french loaf
grated Gruyere, Emmental or other good melting cheese - a few generous handfuls
Set the oven to 390 degrees. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.
Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.
Just before you want to serve the soup, make the cheese croutes. Cut the loaf into thin slices and toast lightly on one side under a hot grill (broiler). Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croutes on top. Place the bowls under a hot grill (broiler) and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.
Enough for 4.
from Nigel Slater Kitchen Diaries - reprinted with permission.
101 Cookbooks http://www.101cookbooks.com/