Onion soup au gratin

Ingredients for 4 people
  • 500 g golden yellow onions
  • 1 L beef stock
  • 20 g flour
  • 50 g butter
  • extra virgin olive oil
  • baguette bread
  • 100 g Emmental cheese
  • parsley
  • sugar
  • salt and pepper
  • Peel the onions and cut into very thin rings, then place them in a pan with 50 g of butter and 3-4 tablespoons of oil.
  • Cook over a low heat for 10 minutes, then add a teaspoon of sugar. When the onions start to brown, sprinkle with the flour dropped from a sieve, stirring carefully for a few minutes.
  • At this point, add the stock and let it simmer for at least 30 minutes.
  • When the soup is cooked, add salt and pepper and pour into four oven-proof bowls. Slice the bread and toast it.
  • Place the slices of bread on the surface of the soup and cover with abundant grated Emmental.
  • Then place the four bowls in the preheated oven at 250°C and bake until a golden crust forms on the surface of the soup.
  • Serve the onion soup very hot, garnished with a sprinkling of chopped parsley.