Onion soup without tears

Ingredients

4 medium onions, peeled
40g/1½oz butter
salt and freshly ground black pepper
1 glass white wine
1.5litres/2½ pints beef or chicken stock (vegetarians may substitute vegetable stock)
1 small French loaf
150g/5oz Gruyere, Emmental or other good melting cheese, grated

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel the onions and cut them in half from tip to root, then place them into a roasting tin and add the butter, salt and freshly ground black pepper. Place into the oven to roast until tender and coloured dark brown here and there. (Turn the onions occasionally during cooking to brown evenly.)
3. Once the onions are cool enough to handle, cut them into thick segments.
4. Place the onions into a pan over a medium heat.
5. Add the wine and bring to the boil. Cook to reduce the wine until it almost disappears (you just want the flavour, not the alcohol), then add the beef or chicken stock. Bring to the boil and simmer for 20 minutes.
6. Just before you want to serve the soup, preheat the grill to its highest setting.
7. Cut the loaf into thin slices and toast lightly on one side under a hot grill. Turn the slices over and sprinkle with the grated cheese.
8. To serve, ladle the soup into ovenproof bowls and float the cheese croutes on top of each. Place the bowls under the grill and leave until the cheese melts. Eat immediately, while the cheese is still stringy and molten.