50 g/2 oz butter 400 g/14 oz onions, sliced
1.2 litres/2 pints Meat Stock
pinch of plain flour 8 slices toast
80 g/3 oz Emmenthal cheese, freshly grated salt and pepper


1.Melt 40g/ 1 1/2oz of the butter in a saucepan, add the onions, cover and cook over a very low heat, stirring occasionally, for about 30 minutes until very soft and lightly browned.
2.Meanwhile, bring the stock to the boil. Sprinkle the onions with the flour, season with salt and pepper, pour in the stock and cook for a further 15 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6.
3.Ladle the soup into four ovenproof soup bowls, place 2 slices of toast in each and sprinkle with the Emmenthal.
4. Dot with the remaining butter, season with pepper and place on a baking sheet in the oven for a few minutes until the cheese has melted.

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