Onion Soup Gratin
Recipe taken from France: The Cookbook
Preparation: 10 minutes
Cooking: 20 minutes
Serves: 6 people
60 g (2oz) butter
250 g (9oz) onions, finely chopped
80 g (2¾ oz) flour
1.5 litres (2½ pints) any stock, hot
Salt and pepper
6 slices bread or 50 g (1¾ oz) vermicelli
Melt the butter in a large pan. Add the onions and cook over a low heat, stirring occasionally, for 10 minutes until golden brown.
Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned. Pour in the stock and simmer for 10 minutes. Season with salt and pepper.
Place the bread, if using, in a tureen, then strain the soup to remove the onion and pour it over the bread. Alternatively, return the strained soup to the pan, add the vermicelli and cook briefly until the pasta is tender.
Pour it into an ovenproof tureen. Sprinkle with grated Gruyère cheese and brown in an oven preheated to 240°C/475°F/Gas Mark 8, for 10 minutes.