Ingredients (serves 4)
5 large white onions
25 grams butter
olive oil
Chicken stock cube
Plain flour
Baguette
Grated cheese
Slice the onions into rings and place into a heave bottomed bowl with the butter and a generous glug of olive oil. Cook until the onion is translucent. Now add 6 tablespoons of flour, chicken stock cube and a litre or water. Bring to the boil and then reduce the temperature leaving the mixture to simmer until thickened.
Slice and grill some baguette and put into a deep oven dish. Pour over the soup and sprinkle the cheese. Emmantal is my favorite but cheddar will also work well.
Leave to bake in the oven until the cheese has formed a nice crispy top.
Enjoy
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