Prepare 800 g onion and cut it into thin half-moons. Prepare 160 g bread and 180 g Gruyère; cut bread into eight slices and grate the cheese.

Ingredients

• 800 gOnions, raw
• 40 gButter, without salt
• 30 gWheat flour, white, all-purpose, unenriched
• 150 gAlcoholic beverage, wine, table, white
• 600 gSoup, beef broth, less/reduced sodium, ready to serve
• 600 gBeverages, water, tap, drinking
• 3 gThyme, fresh
• 160 gBread, French or Vienna
• 180 gCheese, gruyere

Method

1. Prepare 800 g onion and cut it into thin half-moons. Prepare 160 g bread and 180 g Gruyère; cut bread into eight slices and grate the cheese.
2. Melt 40 g butter in a wide pot, add onion, and caramelise over moderate heat while stirring often for 30 minutes.
3. Stir in 30 g flour, pour in 150 g white wine, 600 g beef stock and 600 g drinking water, add 3 g thyme and simmer for 13 minutes.
4. Top bread with Gruyère and bake at 220 °C for six minutes until the cheese bubbles. Divide soup among six bowls and place one cheese crouton on each.