This is a flavoursome soup and the bread and cheese top also has an appetizing savour. I am using a different method from the French of adding the bread, making it easier.
You will need a thick pan with a lid.
- 500g (1lb) onions
- 40g (1 ½ oz) butter
- 25g (1 oz) flour
- 1 ¼ litre (2 pints) stock (vegetable cube)
- Salt and pepper
- 1 bayleaf
- Slices of French bread
- Grated cheese
Finely chop the onions.
Melt the butter in the pan. Add the onions and brown them slowly, stirring often until light brown. This will take about 15-20 minutes.
Dust with the flour, pour on the boiling stock and stir well.
Simmer for about half an hour with the lid on the pan, stirring in the bayleaf and salt and pepper to taste. Have one slice of bread (or two small) per person. Toast one side then thickly spread the other side with grated cheese. Melt until brown under the grill.
Pour the boiling soup into soup dishes and top with the slices of bread.
The French way of finishing is to put slices of bread into the bottom of a casserole dish, pour on the boiling soup then dust thickly with grated cheese and put into a hot oven for 15-20 minutes to brown.