Onion And Parsley Soup - cooking recipe

Ingredients

2 tbsp vegetable oil
750 g onions, peeled and sliced into rings
2 None garlic cloves, peeled and crushed
1/4 tsp sugar
1 tsp paprika
1 litre vegetable stock
200 ml white wine
4 tbsp fresh chopped parsley
100 g Gruyere cheese, grated
4 None thick slices French bread

Preparation

Heat the oil in a large pan and add the onions and garlic. Add the sugar and paprika and cook gently for 10-15 mins until golden and very tender. Stir in the stock and season with freshly ground black pepper. Bring to a boil then reduce the heat, cover and simmer for about 20 mins.
Add the wine and parsley to the soup and adjust the seasoning to taste. Simmer for an additional 2-3 mins.
Pile the grated cheese onto the bread slices and place under a preheated broiler until the cheese is melted and bubbling. Divide the soup between four bowls, top each with a cheese toast and sprinkle with the rest of the parsley. Serve immediately.