for 4 person

Onions

40 g	butter
800 g	onions, cut into thin rings
1 tbsp	white flour

Soup

1 litre	chicken bouillon
½ dl	white wine
4 sprig	thyme
1	bay leaf
1 tbsp	sherry vinegar
	salt and pepper to taste

Cheesy bread

8 slice	pagnol bread (approx. 160 g
150 g	tangy Gruyère, coarsely grated
3 sprig	thyme, torn into pieces

How it's done

Onions

Heat the butter in a pan. Add the onions, sweat for approx. 20 mins., stirring occasionally until the onions turn brown and soft. Add the flour and cook briefly.

Soup

Pour in the stock and wine, add the thyme and bay leaf, bring to the boil. Cover and simmer over a medium heat for approx. 20 mins. Add the vinegar, season.

Cheesy bread

Place the slices of bread on a baking tray lined with baking paper, top with the cheese and thyme.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Plate up the soup, top with the cheesy bread.

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