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)

Print Recipe Pin Recipe

Instructions

1. 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.
2. Add 50 g butter or margarine and stir to combine.
3. Return the casserole to medium heat, add the onion strips, and cook for 2 minutes.
4. Pour in 1 liter of meat stock, increase heat to medium-high, and bring to a boil while stirring.
5. Reduce heat to medium-low and simmer for 1 hour, stirring occasionally.
6. While the soup simmers, grate 100 g of cheese.
7. Divide the soup into preheated plates and sprinkle the grated cheese on top, or serve the cheese separately.