Alice's French Onion Soup, served with a Wensleydale Crouton

This is my re-creation of a classic. I used Wensleydale as I recently visited the Creamery and bought lots of lovely cheese! I love onion soup, the dark brown colour, the smell and oniony flavour! This recipe is also a very simple one, it makes a nice quick, yet hearty, supper.

Ingredients (serves 2, with a little extra!):
About 6 medium onions (sliced), I used brown organic onions because they were on offer in the supermarket and honestly I don't think it makes a difference in this soup which you use!
Chicken Stock (see basics recipe) I measured by the eye, but I probably used about 1 and 1/2 litres (this reduces whilst cooking remember)
3 Cloves, finely chopped garlic
Handful chopped fresh Parsley (or Thyme)
2 Slices crusty bread, toasted
1 Bay Leaf
Good amount of grated Wensleydale (or other complimentary cheese)
Pinch of Salt and plenty of black pepper
Knob of butter
Good dash dry white wine

Method:

1. In a large soup pan melt the butter on a medium heat and add the onions and garlic. Slowly brown and soften, lowering the heat if necessary, for about 15-20 minutes.
2. Turn up the heat and add the wine. Once it has mostly evaporated add the stock and bay leaf and bring to the boil. Once boiling immediately lower the heat and simmer gently for 5-10 minutes. Add salt and pepper.
3. Meanwhile, preheat the grill and grate the cheese if not already done.
4. Once simmered stir in fresh herbs. Now, either add the slices of toast to the top of the pan, or transfer the soup to individual (oven proof) serving bowls and add the toast, one slice each, to the top of the soup in those. 
5. Liberally sprinkle cheese over the top and grill for a minute or two until slightly melted. Remove from oven, grind over more black pepper and serve!