Ingredients

Steps

• Preheat the grill to its highest setting.
• Heat the oil in a saucepan over a medium heat.
• Add the onions and butter to the pan and fry for 5 minutes until soft.
• Add a pinch of nutmeg and cook for another 2 minutes.
• Whisk in the wine, cream, and 200ml of hot water.
• Simmer for 10 minutes then stir in the chives.
• Place the cheese on the toasted bread and grill until bubbling.
• Pour the soup into bowls and top with the croutons.