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NOT just a curiosity, but a terrific and filling onion soup. Maybe Chaucer's cook in The Canterbury Tales made it when he "boiled the chiknes with the marybones"--but you too can make and serve it hot as a wonderful and aromatic luncheon meal for 4 to 6 people.

• 4 onions, sliced thinly
• 1/4 cup olive oil
• 3 cups dry white wine (dry vermouth is good)
• 3 cups water or stock (chicken is especially good)
• 1/3 cups almonds, ground
• salt

Garnish: 4-6 bread slices, toasted to a dry hardness (one for each person)

Soak the ground almonds in 1 cup wine.

Heat oil in a large saucepan, add onions, and cook over low heat for 20 minutes (onions will be golden and soft). Add remaining wine and water, bring to a boil, cover pot, and let simmer for 20 minutes. Pour in almond mixture, reboil, then turn down heat and simmer for 5 minutes.

When ready to serve, put a slice of toasted bread--or "sop"-- in each bowl, then ladle soup over. Serve immediately.