Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 5 tablespoon flour
- 50 g butter or mararine
- 1 onion (s), cut into strips
- 1 liter meat stock, (meat stock)
- 100 g cheese, (preferably Gruyère)
Print Recipe
Pin Recipe Instructions
- Roast 5 tablespoons of flour in a casserole dish over high heat, stirring constantly, until hazelnut brown. Remove from heat and let cool for 1 minute.
- Add 50 g butter or margarine and stir to combine.
- Return the casserole to medium heat, add the onion strips, and cook for 2 minutes.
- Pour in 1 liter of meat stock, increase heat to medium-high, and bring to a boil while stirring.
- Reduce heat to medium-low and simmer for 1 hour, stirring occasionally.
- While the soup simmers, grate 100 g of cheese.
- Divide the soup into preheated plates and sprinkle the grated cheese on top, or serve the cheese separately.
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