No other winter dish is more evocative than a piping hot onion soup for Sunday lunch after a brisk walk. We think, though, that you can serve this soup at any time of the year. For instance, use spring onions instead of ordinary onions, or why not add cubes of cooked ham instead of bacon. You can use all different kinds of onions such as shallots or red onions. But what give this onion soup its typical rustic appearance are the slices of French bread sprinkled generously with grated Reypenaer VSOP, which are then popped under the grill until golden.