|Olive oil||2 tablespoons|
|White wine||1/2 cup|
|Gruyere cheese||150 grams|
|Chicken stock||1 brick|
- Dutch oven
Peel the onions and cut them into rings.
In a Dutch oven put the butter and olive oil and saute the onions. Add water if necessary.
Stop the cook when the onions are browned.
Add on top the flour and the white wine.
Then add the chicken stock.
Cook for 45 minutes at medium heat.
Just before serving put some gruyere on the bottom of the soup bowl and cover with the soup.
Finish with a layer of toasted bread and some gruyere again.
Broil in the oven for 2-3 minutes.