Cooking time: 40 mins Preparatin time: 30 mins Serves: 4
Ingredients: 500 gr of white onion 1 l beef broth 1 tbsp 00 flour 60 gr butter 1 leaf laurel salt to taste freshly ground black pepper to taste 8-10 baguette slices 80 gr grated gruyere cheese
Method: Peel the onions, half them vertically and slice them. Melt the butter in a saucepan, add the laurel and onions, soften gently for twenty minutes, making sure that the onions do not brown. When the onions are transparent, season with salt and pepper and sprinkle with flour. Stir for a couple of minutes at medium-low heat, until the flour begins to brown and is sticky. Add the hot broth, stir and cook over low heat for twenty minutes. Turn on the oven grill, lightly toast the slices of bread, cover them with half the cheese and place them on the bottom of a ovenproof soup bowl, then gently pour the soup, one spoon at a time. When the bread rises, sprinkle the rest of the cheese. Gratinate for a few minutes until a golden crust forms on the surface and serve hot.