Onion soup
au gratin
Serves 4
1 bay leaf
½ liter of
vegetable stock
1 tablespoon
flour
Salt, pepper
1 loaf of baquette
bread
Peel the
onions and cut them into thin slices. Put them in a saucepan with the butter
and allow to simmer over very low heat for about 20 minutes. Add the bay leaf.
Add the wine, let it evaporate, pour the broth (or hot water) and cook for
about 40 minutes. Take a ladle of broth, mix it with the flour, then pour it
back onto the onions. Add salt and abundant pepper and cook for another 10
minutes. Discard the bay leaf. Cut the bread into slices about ½ cm thick, put them in a tray lined
with baking paper and brown them under the oven grill on both sides. Put the slices
of bread into 4 small ramekins, pour the soup, sprinkle with grated cheese and put
in the oven at 220 degrees for about 15 minutes until golden-brown.