At this time of year a steaming bowl of soup with rich cheese atop crunchy croutons is an absolute delight.

Traditional recipes may well ask you to cook the onions for longer, until a seriously dark brown colour is achieved. I find this can sometimes leave a slightly bitter taste that detracts from the amazing caramelised sweetness that sautéed onions can bring to a dish.

This version of the recipe also celebrates the range of flavours that different onions have. Seriously, experiment. Red onions, shallots, Spanish onions, those wonderful cannonball onions that are currently available. Mix and match for a slightly varied taste sensation every time

Ingredients: Serves 4

• 100gm unsalted butter
• 1.5kg mixed onions, sliced about 3mm thick
• 125ml dry white wine
• 2L chicken stock
• 2 teaspoons of dried thyme
• 1 medium clove garlic
• 8 slices of baguette, cut on the angle
• 500g Gruyere cheese, grated
• Freshly cut chives
• Salt and freshly ground black pepper

Method

Place the butter in a large saucepan over a medium heat and, once foaming, add the onions. Stir occasionally for 8-10 minutes until they are soft.

Lower the heat and cook for 1 – 1/12 hours, stirring occasionally until a light golden brown. Add the wine and turn the heat up slightly to cook off the alcohol. Turn the heat on high and add the stock. Once at a rolling boil throw in the thyme, turn the heat to low and simmer for 20-30 mins.

While simmering toast your baguette slices on both side. Take the garlic and ‘grate it’ along the toasted baguette slices before covering them with cheese and sticking under the grill until the cheese is melted and gently bubbling.

Ladle the soup into bowls for serving and place two of your freshly made cheesy croutons on top of the soup in each bowl.

Garnish with the chives.

As always, please send any feedback or comments to piratespantry@gmail.com