Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Onion | 450 grams | |
| Flour | 1 tablespoon | |
| Butter | 50 grams | |
| Water | 4 cups | |
| Olive oil | 2 tablespoons | |
| White wine | 1/2 cup | |
| Gruyere cheese | 150 grams | |
| Chicken stock | 1 brick |
Equipment
- Dutch oven
Directions
-
Peel the onions and cut them into rings.
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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.
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Then add the chicken stock.
-
Cook for 45 minutes at medium heat.
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Just before serving put some gruyere on the bottom of the soup bowl and cover with the soup.
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Finish with a layer of toasted bread and some gruyere again.
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Broil in the oven for 2-3 minutes.