Onion Soup

5 onions

half glass olive oil

500 ml stock (or water and 1 stock cube)

3 tbs all-purpose flour

50 gr butter

half glass white wine

1 baguette

30 gr. butter

200 gr gruyere cheese

Peel and slice the onions finely.

Heat the oil in a pan and add the onions. Cook them at  low heat for 15 minutes. Stir frequently.

Meanwhile toast the flour. Add it on an ungreased pan and let it toast on high heat, stirring constantly, untili it becomes brown.

Add it to the onions and stir well.

Now add the stock  and the wine and mix well. Let boil for 6/7 minutes.

Cut the bread into 10cm long pieces and split them, spread some butter and line them on a baking pan. Cover with grated gruyere cheese. Grill them in hot oven until crispy and golden.

Pour the soup into the soup bowls, put 2 slices of cheese-bread on top and serve hot.