Nigel Slater loves you

Make this. It shall not disappoint. It's from The Kitchen Diaries, Nigel Slater's fantastic chronicle of a year of cooking.

Onion Soup Without Tears

onions - 4 medium
butter - 40 g
a glass of white wine
vegetable stock - 1.5 litres
a small French loaf
grated Gruyere, Emmental or other good melting cheese - 150 g

Set the oven at 200°C. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt, and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.
Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.
Just before you want to serve the soup, make the cheese croûtes. Cut the loaf into thin slices and toast lightly on one side under a hot grill. Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croûtes on top. Place the bowls under a hot grill and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.

Enough for 4.