Although this is not a braise, having gone to the effort of making your beautiful stock this is a classic way to show it off.
Serves 6
1 Finely slice 4 medium-sized peeled white onions. In a heavy-based pot, cook these in oil for a good 30 minutes. You need to have the heat low and keep them moving. The onions need to colour and lightly caramelise, which gives the soup its characteristic sweetness. Once satisfied you have this right, add a tablespoon of white sugar and some garlic slivers (leave out if you don't like garlic). Cook together for another 5 minutes.
2 Add a wineglass full of white wine and bring to the boil.
3 Turn the heat down. Add 4 cups of beef stock, a bay leaf and a few sprigs of thyme. Simmer for 30 minutes.
To serve:
Remove the bay leaf and thyme and season well with salt and pepper.
Place a bread slice topped with grilled cheese in the bottom of each soup bowl sand ladle the hot soup on top. Very nourishing.
