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Ingrédients (serves 6 people):
- 8 medium-sized onions
- 1 1/2 oz of butter
- 1 clove of garlic
- 1 tablespoon of flour
- 4 cups of brothn made with 2 cups of Muscadet wine (dry white wine from Britanny) or Californian dry white wine and 1/2 litre of water
- 1/2 bay leave
- pepper and salt
- 8 slices of bread
- 4 tablespoons of grated cheese (approximately 2 oz)
Preparation:
Peel the onions, slice them and slightly melt them in butter for about 15 mn, while stirring.
Add the flour and garlic, let the onions turn golden and pour the hot broth in.
Add the bay-leave and cook from 12 to 15 minutes.
Season with pepper and, if needed, add a little salt.
Meanwhile, grill the bread either in the oven, on a grill or in the toaster.
Pour the soup in a glazed ovenproof casserole (or 4 individual ones), layer the slices of bread at the top, on which you will scatter the grated cheese and make it to brown under the oven grill.
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