Summary

Ingredients

• 500 g onion (s)
• 2 cloves garlic
• 40 g butter
• Salt and pepper, black
• 20 g flour
• 1 liter meat broth
• 0.25 liter ¼ white wine
• 100 g hard cheese, rated
• 4 slices white bread or toast bread

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Instructions

1. Cut the onions into rings. Finely dice the garlic cloves. Heat the butter in a saucepan and roast the onions and garlic until light yellow. Dust with flour and sweat for 5 minutes while stirring. Top up with the broth and white wine. Stir. Let simmer for 20 minutes on a low heat setting. Season to taste with salt and pepper.
2. Toast the debarked white bread slices vigorously. Place in an ovenproof dish. Pour the soup on top and sprinkle with the grated cheese. Place immediately in the preheated oven on the top rail (230 degrees, gas mark 6) and bake until the cheese is golden brown.
3. Take the soup out of the oven and serve immediately.