Onion and Cider Soup

An English, rather than French, style onion soup

INGREDIENTS
2 tbsp light oil
2 lb onions, sliced
2 tbsp fresh rosemary leaves, plus extra for garnish
1 tsp sugar
1 pint (500ml) cider
1 quart hot chicken stock
12 slices of hearty country-style bread, toasted
5 oz (150gm) Lancashire cheese, grated
Salt

DIRECTIONS
1. Heat the oil in a pan and gently fry the onions, covered, with the rosemary and a pinch of salt for 30 minutes, stirring occasionally, until they are soft. Stir in the sugar and cook for 10 minutes until golden.
2. Pour in the cider, and bubble gently for 30-40 minutes until most of the liquid has evaporated and the onions are very soft and golden.
3. Add the stock and heat gently. Check the seasoning. Heat the grill to medium. Divide the onion and cider soup between six heatproof bowls, put two slices of bread on top, sprinkle over the cheese and grill until melted and golden..