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Recipe from: Marie-Francoise Gaff-Deletraz
3 onions, peeled and finely chopped
½ French stick
120g grated Gruyere cheese
15 cl white wine
1 tablespoon flour
salt and pepper
In a heavy-based pan, heat up the butter and add in the onions. Add salt and pepper. Brown the onions on a gentle heat for 20 minutes, stirring occasionally. Sprinkle on the flour and continue cooking for 5 minutes, stirring continuously. Pour in the wine and 1 litre of water. Bring to the boil, cover and simmer for 30 minutes. Check the seasoning. Preheat grill or broilerx). Meanwhile, slice the French stick and toast the slices under a grill. Divide the soup and the toasted bread into 4 individual soup bowls. Scatter the grated cheese over the bread and put under a hot grill until golden in colour. Serve immediately.
It is important to preheat the grill so that the bread does not get soggy by staying too long on the soup.