Print this pageDate Added: 01-12-2006
6 medium onions
2 ½ pints of water
8 slices of French bread (baguette)
4 oz grated cheese (Gruyère preferred)
2 oz butter
salt & pepper (black preferred)
Slice the onions finely and fry in the melted butter in a thick base pot until brown but not burnt.
Pour in the water and simmer until reduced by a quarter.
Add a pinch of salt and a generous amount of pepper.
Ladle into separate fireproof or earthenware soup bowls.
Float 2 slices of bread in each bowl and cover generously with grated cheese (Gruyère is best, but not essential) and brown in a hot oven.
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