ingredients
serves 3 - 4
1 pound onions
2 tablespoons Butter
1 3/4 pints stock
salt and pepper
1/4 cup flour
small slices French bread, toasted Parmesan cheese, grated
method
1. Skin and slice the onions very thinly.
2. Melt the butter in a pan and add the onions.
3. Cover with a well fitting lid and cook very slowly for about 20 minutes, stirring occasionally, or until the onions are tender but not brown.
4. Add 1 1/2 pints stock to the onions.
5. Season, stir and allow to heat through. Simmer for 30 minutes.
6. Blend the flour with the remaining stock and stir into the soup.
7. Reheat and cook for 10 minutes.
8. Serve in a tureen with the toasted French bread floating on top. Sprinkle with cheese.
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more information
Try browning the grated cheese on the French bread under the grill and only add to the soup at serving time; this can also be good on top of other thin soups such as mixed vegetable or chicken broth, making them more substantial supper dishes.
