This is a veggie (vegan if you omit the cheese and butter) version of the classic French Onion soup, and has a rich, well structured flavour of caramelised onion. A great winter warmer

8 small onions, quartered

1 tbsp extra virgin olive oil

30g unsalted butter

200ml dry white wine

1.5 litres of vegetable stock

3 sprigs thyme

1 tsp agave syrup

1 tsp soy sauce

2 tsps white miso

4 slices sourdough bread

80g cheese, roughly chopped (we use Winslade)

• Heat the oven to 200C (180C for fan ovens). Put the onions in a baking tray, toss well with the oil, dot with bits of the butter and season well. Cover tightly with foil. Roast for 25 minutes with the foil on, then uncover and roast for a further 40 minutes, stirring every 15 minutes , until golden and tender. Be careful not to burn the onions as it will cause a bitter taste

• Tip the onions into a large pan or wok, and put over a medium heat. Add the wine and bring to a simmer for a few minutes, stirring. Tip in the stock and the thyme, and bring to the boil. Reduce the heat to a gentle simmer, partially cover and cook for 30 minutes. Stir in the soy sauce, agave and miso then check the seasoning

• Heat the grill, put the bread on a baking sheet and toast on one side until golden. Flip then over and sprinkle the cheese on top. Grill until the cheese begins to melt and bubble.

• Remove the thyme sprigs from the soup and serve with the cheese toasts.