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Date Added: 01-12-2006

½ lb (250 g) onions
2 oz (50 g) butter
2 tbs flour
Salt, black pepper
½ cup (100 ml) dry white wine
7 ½ cups (1 ½ l ) beef stock
8 slices of baguette
3 ½ oz (100 g) grated Gruyère

Peel and finely slice the onions and fry in the butter until transparent.

Sprinkle with plain flour and fry until brown, but not burnt, stirring all of the time.

Season with pepper then gradually add the wine and beefstock, allow to simmer for 30 minutes.

Toast the slices of baguette.

Pour the soup into 4 ovenproof soup bowls.

Arrange 2 slices of toasted baguette on each bowl, sprinkle with cheese and brown in the oven.

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