Ingredients
- 1 heaped tbsp. butter
- 500g brown onions thinly sliced
- 1 tbsp. plain flour
- 1 litre veal or chicken stock
- 1 potato peeled and grated
- 2 bay leaves
- Salt & pepper to taste
- 4-6 rounds toasted, buttered French bread
- Grated Swiss cheese
Serves 4 – 5
Preparation
- Melt the butter in a large saucepan, add the onions and stir until soft and golden brown
- Sprinkle onions with flour and stir to combine
- Pour in stock; bring to just under the boil
- Add potato, bay leaves and seasonings to taste
- Cover and simmer for 20 minutes. Remove bay leaves
- After reheating, pour soup into individual bowls and serve topped with toasted, buttered bread and grated cheese
Tip:
Best made a day ahead.