Everybody loves 'melts', especially when the weather is cold! This one from Kate Hemphill (www.lovetocook.co.uk) is basically a de-constructed French onion soup. Kate says you can also add extra chicken stock to the soft onion mix to make a soup and serve with toasted sourdough slices topped with a little melted gruyère.

To reduce the fat and keep the flavour, grate about 120g/4oz Swiss cheese. Keep any leftover cooked onion in the fridge. Makes 8 pieces (depending on the size of the bread)

1 kg (2lb 4oz) brown onions, peeled and sliced finely
1 bay leaf
sprig of thyme
½ cup dry cider
1/3 cup reduced fat chicken stock
8 thin slices Swiss or gruyère cheese
8 slices sourdough bread

Place the onions, bay and thyme in a large saucepan over a very low heat and sweat for an hour, with a tight lid, stirring occasionally. The onions must be completely soft with no bite in them, but do not allow them to burn.

Remove lid and herbs and increase heat. Add the cider and stock and stir until alcohol has evaporated and mixture has reduced with little liquid left.

Lightly toast sourdough bread, pile with onions and top with a slice of cheese (or sprinkle over grated cheese). Place under a pre-heated grill until the cheese is bubbling.