Onion soups were once considered the food of the poor, as the ingredients were both cheap and plentiful. Now that Gruyère cheese and wine is added to the base of simmering onion slices and rich stock it is considered a soup of great worth and particularly popular with restaurant chefs who want to add something special and tasty to the menu.

YOU WILL NEED

2lb (900g) onions

3oz (85g) butter

1oz (25g) white flour

1 tbspn sugar

7fl oz (200ml) dry white wine

2½ pts (1.4 litres) vegetable stock

12 slices bread cut from French baguette

4oz (110g) Gruyère cheese

Sea salt and freshly ground black peppercorns to season

Method

Slice the onions reasonably thin and sauté in the melted butter for about five minutes.

When the onions have softened, scatter the sugar over them and let them continue to cook over a low heat for about half an hour or until they have caramelised.

Sprinkle the flour into the pan and stir for about a minute, then pour in the wine.

Allow the liquid to come to the boil and bubble until it is reduced by half, then add the stock.

Season and bring to the boil, allow to simmer for about half an hour.

While the soup is cooking make the cheese croutes by slicing the bread and grilling on one side. Turn over and cover the uncooked side with thin slices of the Gruyère cheese and place under the grill. Cook until golden brown and bubbling.

n Ladel the soup into warmed bowls and then carefully place a couple of croutes on top.