Soupe a l'oignon

Instructions

1. In a large kettle cook the onions in the butter over moderate heat, stirring frequently, until they are golden brown.
2. Sprinkle the onions with the flour and cook the mixture, stirring, for a few minutes.
3. Add the broth, white wine, and water slowly, stirring the soup until it comes to a boil.
4. Add the garlic, salt and pepper, and the bouquet garni.
5. Reduce the heat and simmer for approximately 1-1/2 hours.
6. Meanwhile, toast the slices of bread in the oven.
7. When the soup is ready, remove the bouquet garni, pour the soup in bowls and cover with toasts, generoulsy sprinkled with gruyere.
8. Put the bowls in a 250°C/460°F preheated oven, au bain-marie.
9. Bake for 10 more minutes or until the cheese is well "gratine".

Author's Comments

* Bouquet garni: a bunch of herbs, traditionally parsley, thyme, and bay leaf, budled up in a cheesecloth bag that usually dangles into a stockpot via a string.

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