Ingredients:
1 litre stock Beef is best but Chicken will do the job
500g Onions peeled, halved and sliced not to thickly
25g Plain flour
50g Butter
1 or 2 Cloves of garlic crushed
Salt & Pepper
28g Cheese & Crusty Bread to serve
In a large saucepan fry the onions until brown then add the garlic.
Cook the onion and garlic for 2 minutes
Add the flour to the pan and cook for 2 minutes stirring all the time.
Pour in the stock and stir while bringing the pan to the boil then reduce to a simmer.
You can stop stirring at this point and leave the pan to simmer for 45 minutes until the onion is soft.
Taste the soup and add seasoning before serving.
Grill the cheese on the crusty bread and server or sprinkle the top of the soup with cheese and just eat the bread.
