Summary

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)

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Instructions

1. Roast 5 tablespoons of flour in a casserole dish over high heat while stirring until hazelnut brown, cool slightly. Add 50 g butter or margarine. 1 Add the onion and steam for approx. 2 minutes. Pour in. 1 liter of meat stock, bring to the boil while stirring, reduce the heat, simmer for approx. 1 hour and stir occasionally. Grate 100 g of cheese.
2. Serving: Divide the soup into preheated plates, sprinkle cheese on top or serve separately.
3. Tips: Add a little strong red wine to the soup at the end.