A play on the traditional French onion soup, with a hint of earthiness from the morel mushrooms. Roasting the onions accentuates their flavour.
Remove the onions from the pan and drain them. Place in a clean saucepan with the stock, Madeira and morels and bring to the boil. Reduce the heat and simmer for 20 minutes. Meanwhile, squeeze the garlic out of its skin and mash coarsely. Toast the French bread and spread with the garlic. Keep warm.
Season the soup to taste and ladle into serving bowls. Top each portion with a garlic croûton and sprinkle over the chopped parsley.