5 medium onions, thinly sliced (500g)
1/3 cup of butter (65g)
1/3 cup of wheat flour (40g)
4 chicken bouillon tablets dissolved in 8 cups of hot water (1.9L)
For the croutons
6 slices of French bread (75g)
1 tablespoon of butter
4 tablespoons of grated Parmesan cheese
5 medium onions, thinly sliced (500g)
1/3 cup of butter (65g)
1/3 cup of wheat flour (40g)
4 chicken bouillon tablets dissolved in 8 cups of hot water (1.9L)
For the croutons
6 slices of French bread (75g)
1 tablespoon of butter
4 tablespoons of grated Parmesan cheese
In a large pot, sauté the onions in butter over medium heat, stirring occasionally, until golden brown (approximately 40 minutes)
Add the wheat flour and stir vigorously
Gradually add the chicken bouillon, stirring constantly, until dissolved
Increase the heat and bring to a boil, stirring constantly, until thickened (3 minutes)
Prepare the croutons: preheat the oven to 200°C (hot)
Butter both sides of the bread slices, place them in a medium-sized baking dish, sprinkle with cheese, and bake until golden brown (6 minutes)
Distribute the soup among six bowls, and top each bowl with a toasted bread slice
Serve immediately
208 calories per serving
