I prefer this served with slices of french bread, topped in melted Cheddar cheese but garlic croutons are equally as good!
Serves : 4 Prep/Cooking Time : 20 mins
Tip : If you are a garlic lover, you can add a clove of crushed garlic in with the cooking of the onions to add that extra flavour burst.
Heat the olive oil is a large saucepan and then add the onions (and the crushed garlic if you are using it)
Sprinkle in the sugar but do not stir at this stage. On a low heat, cook the onions for 14 minutes, stirring occasionally, or until the onions have a golden caramelised colour.
Add the stock, wine and salt and pepper and stir to combine, bring to the boil, then turn the heat down to a gentle simmer for around 15 minutes.
In the meantime, cut 12 slices of French bread, each one approx 1/2" thick
When the soup is done and you have served it into individual oven-proof soup bowls, place 2 of the slices on top of the soup, liberally sprinkle on the Cheddar cheese and place under a pre-heated grill on its highest setting. When the cheese is turning brown and bubbling away, remove from the grill, pop a sprig of flat parsley on the top to add colour and serve immediately.
Slice up the remaining French bread and serve with the soup.