Ingredients
(serves 10)
1.5kg peeled white onions, finely sliced
50ml sunflower oil
100g plain flour
3 litres chicken stock
2 bay leaves
2 sprigs fresh thyme
salt/pepper
stale French bread slices for croutons
100g grated gruyere
chives, chopped for garnish
Method
Warm a large pot with a thick base (which will ensure the soup doesn't catch). Add oil and sweat the onions until they are nicely light brown.
With a wooden spoon, add flour and stir properly, then add the chicken stock slowly until the flour is completely dissolved. Add herbs and seasoning, and cook slowly for one hour.
Spread the gruyere over the croutons and toast under the grill until the cheese melts.
Serve in a "soupiere", a French soup bowl, garnished with a crouton and the chives. Serve very hot.