Gratinée À L'Oignon ( French Onion Soup )
Serves 4
Ingredients
Method
100 g. Butter
500 g. Onions (Large Finely Sliced)
1 tbsp. Plain Flour
1½ l. Beef Stock (Fresh)
¼ tsp. Salt and Pepper (to your taste)
12 Slices of French Stick
100 g. Cheese - Emmental
In a heavy based saucepan, melt the butter, add the onions and cook for a few minutes over a low heat. Make sure you keep stirring until they become golden and soft.
Add the flour and stir for a few minutes then add the stock and season with salt and pepper.
Cover and cook for 45 minutes over a low heat making sure you remember to stir from time to time.
Heat the grill and toast the bread on both sides until golden. Place the slices of bread in 4 ovenproof soup bowls and sprinkle with the cheese then ladle the soup on top of the bread.
Very carefully slide the bowls under the grill and allow the cheese to just melt. Then serve them immediately.