Onion Soup, Madeira, and Gruyere Toasts

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   Preheat the broiler.

7. 7

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

8. 8

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

9. 9

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

No additional tips available.