Cut the onions in half and then slice them as thinly as you can.
The trick to this dish is to fry the onions in a big saucepan VERY slowly on a very low heat for at least half an hour. In butter. The onions will stew in their own juices until they resemble a paste, which will slowly go golden brown. The slower and longer you cook the onions the sweeter they get. You should stir them as they cook down.
Next you chuck in half a bottle of wine, some salt and pepper and a bay leaf if you have it; boil the wine furiously for a minute and add a litre of beef or chicken stock. Let this simmer for half an hour or more.
Meanwhile, slice the bread into rounds and toast them by leaving them in a hot oven for 20 mins. (For ultimate style, rub the bread slices with a piece of garlic first). When everything is done; chuck a couple of handfuls of the parsley into the soup, and a slug of brandy if you have it.
Next, put the soup into bowls; put 1 or 2 toasts floating on top of the soup; put slices of mozzarella on the toast and put each bowl under the grill for a couple of minutes until the cheese melts.
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