6 large brown onions
3 cloves garlic
bay leaf
thyme
beef stock
red wine

Thickly slice onion and chop garlic. Sauté in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.

Submitted by: anthony clerkin