Ingredients

• 50g unsalted butter

• 1 kilo of onions sliced

• 2 teaspoons of salt

• 1 teaspoon of grey or black pepper

• 1 tablespoon of plain flour

• 200 mls of dry white wine

• 1 and half litres of filtered water

• 1 teaspoon sugar

• 1 baguette sliced

• 150g gruyere cheese or elemental cheese grated

Method

1. In a large saucepan melt the butter on a medium to high heat

2. Add the onions and cook for 5 minutes until softened

3. Add the salt and pepper and cook the onions until browned around 20 to 30 minutes

4. Once browned add the plain flour and stir in untilled combined

5. Then add the wine and 1/3 of the water and mix with a whisk to make sure the flour has not formed lumps

6. Add the rest of the water and sugar and bring to a boil

7. Simmer for 15 minutes and then the soup is ready

8. Heat a grill in the oven on high

9. Place the baguette slices on a baking tray and toast under the grill on one side

10. Put the soup into bowls and place the baguette slices untoasted side into the soup and then place the cheese on top

11. Heat the cheese under the grill until golden

12. Allow to rest for a couple of minutes then serve