Soups

Onion soup au gratin

Serves 4

800 g yellow onions

2 dl dry white wine

1 bay leaf

½ liter of vegetable stock

1 tablespoon flour

100 g hard fontina cheese  or mild provolone

40 g butter

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.