Recipe by Louise Pickford
Photo courtesy of Ian Wallace

Slowly braised onions are truly one of life’s pleasures, especially in this classic, comforting soup, with its topping of melted cheese.

Serves 4

Instructions:

1. Preheat the oven to 400°F.
2. Heat the oil in a 4-quart Dutch oven over a medium heat and gently fry the onions, garlic and thyme with a little salt and pepper for 25 minutes until really soft and lightly golden, stirring frequently to prevent the onions from burning.
3. Add the wine, bring to the boil and boil for 5 minutes or until evaporated, then pour in the stock. Bring back to the boil and season to taste.
4. Cut the bread into slices ½ inch thick and arrange over the top of the soup. Scatter over the Gruyère and Parmesan cheeses and transfer the pan to the preheated oven. Bake uncovered for about 10–15 minutes until the soup is bubbling and the cheese melted and golden. If you wish, you can brown the top of the cheese under a hot broiler/grill.
5. Cool for 10 minutes before serving.