Supper for a cold evening!

Almost the first thing I was taught to make when I started my chef's training was French Onion Soup. Still a favourite on a winter's night, paired with parmesan croutons and optional cubed potatoes.

Recipe (for two people!)
Peel and cube one large potato: boil until 'al dente': strain & reserve
Peel and slice four medium onions
Peel and chop two garlic cloves (More if you prefer!)
Saute onions and garlic in olive oil until soft / transparent
Add tablespoon dark brown sugar (can be omitted!)
Add 1L veggie / beef stock
Add 300ml red wine, 50ml port
Add potatoes
Salt & pepper to taste
Cover & simmer for 20 minutes
Cut two thick slices of good wholemeal . sourdough bread: toast on one side
Reverse: sprinkle liberally with grated parmesan (or strong cheddar): toast
Cut bread into 2cm cubes
Serve soup in wide bowls: sprinkle on croutons
Enjoy!