- 20 min
- 50 min
- Electric oven functions:
- Oven rack position:
800g white onions
100 g gruyère cheese
Slice the peeled onions. Sauté in butter for some minutes, then add flour and stir to dissolve the lumps.
Pour the hot broth and cook over a low heat for 40 minutes. Add salt and peper.
Toast the bread in the oven. Put on the bottom of four ovenproof bowls a slice of bread, then cover with the onion soup.
Put another slice of toasted bread, sprinkle generous gruyère cheese and broil at 200° until the surface is browned.