Soupe gratinee a l'oignon
Marie-Francoise Gaff-Deletraz

3 onions, peeled and finely chopped
1/2 French stick
120g grated gruyere cheese
50g butter
15cl white wine
1 tablespoon flour
salt, pepper

Cooking Instructions: 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 (broiler).* 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.

*Note: It is important to preheat the grill so that the bread does not
get soggy by staying too long on the soup.



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