The beaver is a proud and noble animal

Ingredients

1kg onions, cut into slices
2 pints beef stock
1 cup white wine
1 tsp sugar
olive oil
mozarella or gruyere cheese
crusty bread

Prep

In a large pot on high heat, add oil, onions and sugar and sautee for 5 minutes (until the edges of the onions start to blacken a bit). Reduce to minimum heat and let simmer for 30 minutes, stirring occasionally.

After that time, you'll be left with nicely browned onions and a good coating of flavour on the bottom of the pan. Deglaze gently with the white wine and add the beef stock. Let simmer for 1 hour.

Toast some crusty bread to make large croutons. Distribute soup into over-proof bowls. Top with croutons and cheese and broil until the cheese is golden.

Serve immediately.

I've finally finished putting up the shelves in the pantry in the kitchen. Instead of a gaping, sloping hole that was only good to keep paint cans, we now have a fully usable space.

This means that we're reorganizing the whole kitchen so that we can finally put away the mountains of tupperware we had lying around and unpack stuff that was still in boxes because we had nowhere to put it. This makes me happy.

This also makes me want to go buy kitchen stuff, but shhhh!