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Ingredients
- 2 tbsp butter
- 1 lb onions, peeled and cut into half rings
- 1 tbsp all purpose flour
- 6 cups vegetable stock
- 2 oz Emmental, grated
- 1/2 None baguette, cut into 8 slices
Method
- Melt the butter in a saucepan, add onions, cover pan and cook onions for 10 mins or until soft, stirring occasionally. Remove lid and saute until golden brown. Stir in flour and slowly add stock. Simmer for 10 mins, stirring occasionally.
- Sprinkle Emmental on baguette slices and grill until golden brown. Season with freshly ground pepper. Season the soup and serve with the baguette slices.
