Ingredients
For 8 servings:
- 600 gr of onions
- 50 gr of flour
- 1 baguette
- 50 gr of butter
- 4 liters of chicken broth
- 100 gr grated Emmental
- 8 cl of dry white wine
- Salt
- Ground pepper
Preparation
- Peel and slice the onions into half rings.
- In a casserole dish, melt the onions in the butter over high heat to lightly brown them.
- Add the flour and mix well to incorporate it.
- Set to moderate heat until melted.
- Add the chicken stock, white wine, season with pepper and salt then simmer, covered, for 1 hour.
- Toast baguette slices in the oven.
- Once the soup is cooked, remove from the heat.
- Divide the soup between bowls then the slices of toast and sprinkle with Emmental.
- Brown under the oven grill and enjoy hot.