250g of onion
4 tablespoons of butter or margarine
1 tablespoonful of all-purpose flour
2 liters of beef broth, or chicken broth with salt
6 to 8 slices of bread previously baked until crispy
2/3 cup grated cheddar cheese
250g of onion
4 tablespoons of butter or margarine
1 tablespoonful of all-purpose flour
2 liters of beef broth, or chicken broth with salt
6 to 8 slices of bread previously baked until crispy
2/3 cup grated cheddar cheese
Chop the onions into thin slices and fry them in butter, or margarine, stirring constantly
As they start to brown, sprinkle with flour and stir with a wooden spoon for 3 minutes
Add the broth, or water, and cook over low heat for 20 minutes
Place the bread slices in a deep glass baking dish, or individual ramekins, and sprinkle each slice with cheese
Pour the soup over the bread and sprinkle with a little cheese and melted butter
Bake in a hot oven (220°C), until the cheese is golden brown
Yield: 8 servings.
