for 4 person

To toast the flour

5 tbsp	white flour
50 g	butter
1	onion, finely chopped
1 dl	white wine
1 litre	meat bouillon
¼ tsp	nutmeg
	salt and pepper to taste

To serve

100 g

Gruyère, grated

How it's done

To toast the flour

Toast the flour in a pan over a medium heat, stirring constantly until it turns hazelnut brown, remove, allow to cool slightly. Reduce the heat, warm the butter in the same pan. Sauté the onion for approx. 3 mins. Pour in the wine and reduce completely. Return the flour to the pan, pour in the stock, bring to the boil while stirring with a whisk. Reduce the heat, simmer for approx. 1 hr. while stirring occasionally, season.

To serve

Serve the soup in warm dishes, sprinkle with the Gruyère or serve separately.

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