50g (2oz) butter 750g (1 and a half lb) onions thinly sliced 2 teaspoons of sugar 2 teaspoons of plain flour 1 litre of chicken or beef stock Salt and Pepper Half a small french stick cut into 4 slices 50g (2oz) Gruyère cheese, grated Parsley, chopped
1. Melt the butter in a large saucepan and add the onions and sugar. Turn down the heat so it is just simmering and cook the onions very slowly for 20-30 minutes until they are soft and a depp golden brown. Stir occasionally.
2. Stir the flour into the onion mixture and cook over a very low heat for about 5 minutes, stirring to prevent burning or sticking to the pan.
3. Add the stock and a dash of salt and pepper. Turn up the heat so the soup boils, stir all the time and then turn the heat down and simmer for 15-20 minutes. Taste the soup and season as you like.
4. Toast the slices of french bread. Put a piece in each bowl and sprinkle with grated Gruyère. Pour the soup over the top and sprinkle the parsley over the top.