The French name for this dish – Soupe au Fromage – is wonderfully misleading. It isn’t a soup by modern standards, but it is an old and very comforting baked cheese dish from the Auvergne region. It’s very good as a main course, too, with a crisp green salad on the side.
Heat a little oil in a pan and gently sauté the onions and garlic for 10 minutes until soft – do not brown or frizzle them. Add the white wine and stock, gently bring to a simmer, then remove from the heat.