Onion Soup, Madeira, and Gruyere Toasts

Melt the butter in a heavy-based saucepan, add the sliced onions and the bay leaves, and let them cook, without coloring, over medium heat.

You want them to be soft and slightly sticky, which will take a good twenty-five minutes.

When they are ready, stir in the flour, cook for a minute or so, then pour in the white wine, followed by the stock.

Bring to a boil, season with salt and black pepper, then decrease the heat so that the soup simmers and simmer, with just an occasional stir, for thirty minutes.

Add the Madeira and continue simmering for five to ten minutes.

Preheat the broiler.

Toast the bread on one side, then cover the other side with the sliced Gruyere.

Check the soup for seasoning, then spoon into heatproof bowls.

Float the slices of bread on top and place under the broiler for a couple of minutes, until the cheese has melted.