Quartering onions and roasting them with olive oil and thyme
Heat most of the butter or dripping in a pan,
then add the onions, sugar and herbs. Season
and cook, uncovered, over a low heat, stirring
occasionally, for up to 40 mins until sticky and
brown. pour in the cider and simmer until
reduced by half. Pour in the stock, bring to the
boil, then cook for 20 mins.
To serve, heat the grill to high. Spread the
bread on both sides with the remaining butter
or dripping, then toast under the grill until
golden. Scatter with cheese and place back
under the grill until melted. Serve the soup in
bowls with a slice of the toast floating in it,
scattered generously with parsley.