Ingredients

• 115g butter
• 900g of thinly-sliced onions
• 2 beef stock cubes
• 175ml cola
• 1 tsp salt
• 1/2 tsp vinegar
• A pinch of pepper
• French bread cut into thick slices
• Grated parmesan cheese

Method

1. Melt the butter in a heavy saucepan, add the onions and cook gently until they are golden.
2. Crumble in the stock, 450ml of water, cola, salt, vinegar and pepper.
3. Cover and simmer for 15-20 minutes
4. Under the grill, toast one side of the French bread slices. Sprinkle the cheese over the other side and toast until browned.
5. Ladle the soup into bowls and top with the toast, cheese side up.

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