Peel the onions and slice in 3mm slices.
In a large Pot heat the oil and add the onions.
Sweat the onions over medium heat until golden brown and translucent.
Add the spices and stir for 2 minutes. Add the white wine first and let it reduce for a bit.
Add the Vegetable stock and let it simmer over medium heat for around 30 minutes.
Take the toasted bread and grate the cheese on top.
Place in a pre-heated 200°C oven until cheese is nicely melted.
Serve in a soup bowl and place the crispy, cheesy bread on top.
Garnish with fresh chopped parsley. Bon Appetit.