Cooking time: 45 minutes

UTENSILS
Knife, large saucepan, wooden spoon, tablespoon

INGREDIENTS
1 lb of onions
1 clove of garlic
1 and a half ounces of butter or margarine
2 pints of water
3 teaspoons corn-flour
1 teaspoon of marmite
Salt and pepper
3 tablespoons red wine (optional)
4 pieces of toast
2 ounces of grated cheese

METHOD
1. Fry onions in butter, with the garlic and salt for about 20 minutes over a low heat until very brown.
2. Add the water and marmite, simmer 20 minutes.
3. Add the corn flour blended with a little cold water and bring to the boil.
4. Meanwhile place the buttered toast in the bottom of each individual soup dish and cover with grated cheese.
5. Add the red wine to the soup. Pour the soup over the cheese and toast.