French Onion Soup

Four persons
Two onions
30g unsalted butter
Teaspoon of flour
Half to one cube of square soup
Baguette
Gruyere cheese 3/4 of a cup
Salt, pepper

Peel onion and cut in half, cut off stem and then slice 2mm at right angles to the fibres. In a thick bottomed pan melt 20g of butter, cook slowly and occasionally put on the lid to allow steam to accumulate to increase sweetness. After about one hour and very brown, add 10 g of butter and sprinkle with flour, heat to remove flour taste. Add 2.5 cups of water and the soup cube, heat under a strong flame, dissolve anything burnt on the bottom of the pan into the soup, add in next 2.5 cups, put on the lid and then heat a further 30-40mins covered.

Heat oven to 250c, add salt and pepper, put on the cheese and the baguette and then five minutes in the oven.