This is an excellent soup and very easy and quick to make. Enjoy it with a dry white wine with some acidity to counter the sweet savory flavor of the onions.
4 portions
500 g onion
2 – 3 tbsp butter
2 tbsp white flour
1 liter of water
2 cubes of chicken stock
100 ml dry white wine
1 bay leaf
1 pinch of dried thyme
White pepper
White bread
Grated cheddar cheese
Some parmesan
Half the onions and then cut them into thin slices. Fry in a big pot with the butter until they are translucent and golden. Add the flour and stir.
Dissolve the stock into water and add to the pot with the herbs and spices. Boil for 15 minutes on medium heat. Add the wine and boil for another few minutes.
Cut some white bread into cubes and then fry in a little olive oil to create croutons. Let them dry in a piece of paper. You can add some herbs to the croutons if you want.
Pour up the soup into bowls, add croutons and sprinkle the grated cheese on top. Add a bit of parmesan on top of the cheddar cheese. Put the bowls (make sure that they are ovenproof!) into the oven, about 250C, for about 10 minutes until the cheese is melted and a bit brown over the top of the soup.
