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Melt the butter in a saucepan large enough to take the onions. Add the onions, season with salt and pepper and stir. Turn the heat down to medium–low and cook for 1¼–1½ hours until the onions are very deep golden brown. You’ll need to stir the onions and scrape the bottom of the saucepan every few minutes while cooking.
When the onions have caramelised, add the stock and bring to the boil, then turn the heat down and simmer for 15 minutes. Add the cream, bring to a simmer and season to taste again with salt and pepper, then take off the heat.
When ready to serve, preheat the grill, then toast the bread on both sides and cut into smaller pieces, about 4cm.
Pour the hot soup into heatproof bowls and top with the toasted bread. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 1–2 minutes until bubbling.