225 g (1/2 lb) onions, skinned and sliced
1/2 stick (2 oz) 50 g butter
2 level tbsp plain flour (All purpose)
4 cups (32 fl oz) 900 ml brown stock
salt and pepper
bayleaf
slices of French bread
grated Gruyere cheese
1/2 stick (2 oz) 50 g butter
2 level tbsp plain flour (All purpose)
4 cups (32 fl oz) 900 ml brown stock
salt and pepper
bayleaf
slices of French bread
grated Gruyere cheese
method
1. Fry the onions in the butter for 5-10 minutes, until browned. Stir in the flour, mixing well.
2. Pour in the stock gradually, season, add the bayleaf, bring to the boil and simmer in a covered pan for 30 minutes.
3. Remove the bayleaf. Put a slice of bread into each individual soup bowl, pour on the soup and top with cheese.
4. Alternatively, put all the soup into a flameproof casserole, float the slices of bread on it,
5. cover with grated cheese and put under the grill or in a hot oven until the cheese is melted and bubbling.
2. Pour in the stock gradually, season, add the bayleaf, bring to the boil and simmer in a covered pan for 30 minutes.
3. Remove the bayleaf. Put a slice of bread into each individual soup bowl, pour on the soup and top with cheese.
4. Alternatively, put all the soup into a flameproof casserole, float the slices of bread on it,
5. cover with grated cheese and put under the grill or in a hot oven until the cheese is melted and bubbling.
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