8 slices of French baguette (140g)
1/2 cup of butter (100g)
10 medium onions (1kg), sliced thinly
1/4 cup of wheat flour (30g)
2 chicken broth tablets dissolved in 4 cups of boiling water (960ml)
1/2 cup of grated Parmesan cheese (55g)
8 slices of French baguette (140g)
1/2 cup of butter (100g)
10 medium onions (1kg), sliced thinly
1/4 cup of wheat flour (30g)
2 chicken broth tablets dissolved in 4 cups of boiling water (960ml)
1/2 cup of grated Parmesan cheese (55g)
Preheat the oven to 180°C (medium)
Butter the bread with 2 tablespoons of butter, spread it evenly on a baking sheet and bake until golden brown (approximately 7 minutes)
In a large pan, combine the onions and remaining butter
Cook over high heat, stirring occasionally, until the butter melts
Cover the pan and cook over low heat, stirring occasionally, until the onions are tender and dark in color (approximately 35 minutes)
Add the flour and stir well
Add the chicken broth and cook, stirring constantly, until it thickens slightly (approximately 2 minutes)
Add half of the Parmesan cheese and stir
Remove from heat
Distribute the toasted bread slices among four plates and sprinkle with the remaining Parmesan cheese
Pour the soup over the toast and serve immediately
Calorie count: 477 per serving.
