Scalloped red onion soup

Heat the olive oil in a soup pot and gently fry the chopped onion and garlic.

Stir in the cinnamon spices and thyme, pour in the wine and let it boil for 1 minute.

Pour in the stock and let the soup simmer for 10 minutes.

Add some salt and freshly ground pepper to taste.

Preheat the oven grill to the highest setting.

Roast the slices of bread, without crust, on the baking sheet 8 cm under the hot grill element in 1-2 minutes golden brown, keep a good eye on them during roasting and turn them when the top is golden brown.

Cut the slices into four squares.

In the meantime, heat the soup to the boiling point.

Spoon the onion soup into small ovenproof glasses and put a square of bread on it.

Sprinkle the cheese over it.

Place the glasses on the baking tray and slide them 5 cm below the grill element.

Let the cheese melt in 2-3 minutes.

Serve the glasses with soup on small plates.