Soupe A L'Oignon
|Butter||2 Ounce (50 Grams)|
|Onions||2 Pound, sliced (1 Kilogram)|
|Fonds brun/Beef stock||2 Pint (1.2 Liter)|
|French bread slice||6 , toasted|
|Gruyere cheese||4 Ounce, grated (125 Gram)|
Melt the butter in a pan, add the onions and fry very gently until golden, stirring occasionally; this may take 30 to 40 minutes.
Add the fonds brun or beef stock, and salt and pepper to taste.
Bring to the boil, cover and cook for 20 minutes.
Sprinkle the toast with the cheese.
Place under a preheated grill until golden brown.
Divide the soup between individual bowls and top each with a slice of toast.