4 medium Roscoff onions cut in half and sliced into 3mm slices (regular onions can be used too)
50 gram of butter
1 tbsp of plain flour
200 ml of dry white wine
1.5 litre of boiling water
salt & pepper
1 teaspoon of sugar if needed
1 very small clove of garlic (optional)
To serve;
12 slices of Baguette cut into 1 cm thick slices
150 gram of grated Comte cheese - or similar cheese ( Emmentaler)
Method
Put a large non stick pan on the stove and melt the butter without browning, add the onions and soften them for 5 minutes and stir frequently, season with salt and pepper.
pre-heat the oven to 200 degrees
Caramelising the onions by continuing cooking the onions for 20-30 minutes to achieve an even, rich brown caramel colour , remember to stir every 2 -3 minutes to preventing burning
sprinkle the flour an a baking tray and cook in the oven for 8 minutes or until it is very lightly brown, stir in the flour into the caramelised onions and mix thoroughly.
Gradually stir in the white wine and one third of the boiling water, Whisk well and add the remaining water. Bring to the boil, skim off any impurities from the surface and simmer for 15 minutes.
Taste and correct the seasoning, adding the sugar if needed. and a tiny bit of garlic
Serving;
Arrange the bread slices on a baking tray and sprinkle two thirds of the grated cheese over them.
place under a hot grill for 3-4 minutes to melt and slightly brown cheese.
serve the soup with the croutons on top and serve the rest of the cheese separately .
