This is one of my favorite comfort food in these long, cold, rainy days.
The recipe comes from the French book “Brasseries Bocuse – 80 recettes“:
6 big onions
60 g butter
1 tbsp flour
1 ,5 lt chicken broth
1 bouquet garni (un mazzolino con prezzemolo, timo, alloro)
Salt and pepper
1/2 french bread (baguette)
300 gr shredded Swiss Cheese
Pre-heat the oven (150°C).
Peel and cut the onions. In a pan, melt the butter. Add the sliced onions and cook until golden. Add Flour and cook, stirring costantly, for a couple of minutes. Add broth and herbs and cook over medium heat for 30-45 minutes. Then add salt and pepper and remove the herbs.
Cut the bread in thin slices and cover them with shredded cheese. Cook in the oven until the cheese melts.
Pour the soup into a tureen and serve with the cheese toasts.