French onion soup

Ingredients

• Butter, 50 g
• Onions (thinly sliced), 700 g
• Flour, 2 tablespoons
• Beef or chicken stock, 1.5 litres
• White wine, 1 glass
• Bay leaf, 1
• Baguette, 6
• Gruyère (grated), 100 g
• Salt, to taste

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Preparation

• Melt the butter in a pot and add onions. Cook over low hear, stir them regularly. They are ready when they are soft, sticky, sweet and deep gold in colour.
• Add flour and stir continuously for 2 minutes. Gradually blend in the stock and the wine. Stir and bring to boil.
• Add bay leaf and season. Cover the pan and summer for 25 minutes. Remove the bay leaf.
• Ladle into deep, heatproof bowls, place several thin slices of toasted baguette on to each, then cover with thinly sliced Gruyère.
  
• Bake in a hot oven for 20 minutes or grill until the bread is toasted and the cheese has melted but not browned.
• Serve warm.

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