(Serves Me and You)
2 medium-size red onions, cut in half, sliced into fairly thin half moons
2 Tbsp rice flour
1 tsp espelette salt
1/2 cuprose wine
1 1/2 cups vegetable stock
Mix the onions, flour and salt together. In a medium-size saucepan over medium-low heat, saute the onion mixture for about two minutes. Add the wine and reduce for about 45 seconds before adding the vegetable stock. Bring to a boil, then reduce heat and simmer for about 20 minutes. Season to taste with pepper, and, if desired, more salt.
Gruyere tuile topper
Grate 2 Tbsp of Gruyere cheese for each tuile, forming into rounds on a baking tray lined with parchment paper. Bake in oven set at 350 F for 10 minutes. Place on top of hot soup and serve.
Traditional toast topper
Toast a piece of your favourite bread, cut off the crusts and trim the toast to make it as round as possible. Pour the soup into an ovenproof bowl, place the toast on top and sprinkle with grated Gruyere. Place under the broiler for a few minutes until brown and bubbly!