Ingredients 2 tablespoons olive oil 4 medium brown onions, peeled and thinly sliced 1L (4 cups) chicken stock or 2 chicken stock cubes dissolved in 4 cups water 250mls (1 cup) dry white wine Salt & ground black pepper, to taste 4 thick slices french bread stick 100 gms Gruyere cheese, grated Method Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes or until they are soft and slightly browned. Add the stock and wine and simmer, uncovered, for 10 minutes. (See microwave tip.) Taste and season with salt and pepper. Meanwhile, preheat grill on medium-high. Divide the soup among heat-resistant serving bowls and place 1 slice of bread in each bowl. Sprinkle the cheese evenly over the bread. Place the bowls under preheated grill and cook for 3-4 minutes or until the cheese melts. Serve immediately.
