Instructions: Peel the onions and cut each one into eight wedges and place in a large roasting tin lined with foil.

Combine the olive oil peeled and crushed garlic and the sage; add to the onions and toss well.

Cook on the top rungs of the roasting ovenfor 20 minutes.

Stir well then place on the floor of the roasting ovenfor a further 15 to 20 minutes ensuring the onions brown evenly.

Season generously with salt and pepper. Divide half the onions among four individual ovenproof soup bowls.

Using the toasting rack on the boiling plate toast the ciabatta bread on both sides then place one slice in each soup bowl.

Add sufficient vegetable stock to cover then scatter half the gruyere or cheddar cheese over the top followed by half the parmesan cheese.

Sprinkle with the remaining onions then repeat the layers of toasted ciabatta vegetable stock and grated cheeses.

Place the bowls in a large roasting tin and bake on the bottom rungs of the roasting ovenfor about 20 minutes or until the cheese is melted and browned.

Stand for 5 to 10 minutes in the simmering ovenbefore serving.

The ciabatta bread should be cut on the diagonal into 10mm thick slices. A delicious variation on the classic french onion soup.

Serves 4

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