Instructions: Heat the butter in a large saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring frequently. add the wine, bring to a boil, reduce the heat and simmer for 2 minutes. Gradually whisk in the water, add the bouquet garni and season to taste with salt and pepper. Bring to a boil, stirring constantly. Reduce the heat, cover and simmer for 30 minutes.

Preheat the oven to 400 F. Put the bread slices in a single layer on a baking sheet and toast in the oven until golden. Remove and sprinkle with cheese. Grill until the cheese melts.

Ladle the soup into soup bowls and float the toasted cheese bread on top of each. Serve very hot.

Description: "Gourmet dinner for 6 to broaden your horizons. Soupe a lOignon Gratinee. First course in a classic French dinner. Dont be afraid, try one or all!"

NOTES : - When Les Halles in the centre of Paris was the site of the citys famous food market, late-night merrymakers could be found sitting shoulder to shoulder with the butchers eating onion soup from midnight to dawn in busy bistros. This combination of cheese, bread and onions was said to restore strength. Today the market has gone but the soup lives on, no longer a midnight meal but a popular first course during the winter months in Paris.

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