To cook this delicious onion soup we start by peeling the onions and then cut them into thin slices, vertically.

Then let them simmer in a saucepan over a very low flame with the addition of oil and a few tablespoons of broth; then adjust with salt and pepper and, after the first 5 minutes of cooking, sprinkle with the sifted flour, mixing well.

Add the hot wine and add ½ l of hot broth to continue cooking in a covered pan for about ½ hour.

In the meantime, toast the slices of bread in the oven and put them in a large baking dish or in individual heat-resistant bowls; then add half of the cheese on top of the slices.

We then cover the slices with our onion soup and, finally, with the rest of the cheese. We make au gratin in a hot oven at 180 ° C for about 10 minutes. Let’s serve it very hot.

Curiosities about onions:

Blondes, reds and whites are the most common varieties of onions.

Then we find the shallot which is a small yellow onion crossed between onion and garlic. It tastes like both, but is more delicate.