Instructions: Soak the ground almonds in 1 cup wine.

Heat oil in a large saucepan, add onions, and cook over low heat for 20 minutes (onions will be golden and soft). Add remaining wine and water, bring to a boil, cover pot, and let simmer for 20 minutes. Pour in almond mixture, reboil, then turn down heat and simmer for 5 minutes.

When ready to serve, put a slice of toasted bread - or "sop" - in each bowl, then ladle soup over. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: NOT just a curiosity, but a terrific and filling onion soup. Maybe Chaucers cook in The Canterbury Tales made it when he "boiled the chiknes with the marybones" - but you too can make and serve it hot as a wonderful and aromatic luncheon meal.

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