Instructions: Melt the butter in a large casserole on the simmering plate.

Add the red onions and garlic and cook stirring for 10 to 15 minutes or until soft and golden and beginning to caramelise.

Transfer to the boiling platesprinkle with the flour and cook stirring for 2 minutes.

Remove from the heat and whisk in the cider or apple juice vegetable stock and cream.

Bring to the boil on the boiling plateand add the thyme bay leaves and seasoning.

Boil steadily uncovered for 5 minutes.

Cover and transfer to the floor of the simmering oven.

Cook for about 1 hour until the red onions are very soft.

Discard the bay leaves.

If a smooth soup is preferred puree the soup in a blender or food processor at this point.

Ladle the warm soup into ovenproof bowls.

Sprinkle with half of the spring onions and half of the cheese.

Float the slices of bread on the soup then sprinkle with the remaining spring onions and cheese.

Place the bowls in a large roasting tin and with the grid shelf on the second set of runners cook in the roasting ovenfor 8 to 10 minutes or until bubbling and golden.

Serve immediately garnished with a few chopped thyme leaves as a starter or lunch or supper dish.

Serves 8

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