Britannia's Onion soup

Approach

1. 1

   Start by finely slicing the onion into half-rings. Heat a pot with plenty of butter and brown the onions over high heat. Add more butter if needed. Browning the onions takes time, so you need to be patient here.

2. 2

   Bring the chicken stock to a boil while the onions are browning.

3. 3

   Once the onions are properly browned, stir in the flour. Then add the white wine and bring to a boil.

4. 4

   After bringing it to a boil, add the chicken stock and a bundle of herbs. Let it simmer for 30–40 minutes. Season with salt and pepper to taste.

5. 5

   Pour the soup into a small ovenproof dish and top with toasted bread. Sprinkle over grated cheese, then bake in the middle of the oven at 225°C for about 3–5 minutes, or until the cheese is golden.