ONION SOUP GRATIN

3 cups onions, skinned, cut in thin slices
4 tablespoons butter
1 1/4 cup white wine
1 1/2 cup water
4 tablespoons all purpose flour
4 cups Brown stock / Beef stock
12 tablespoons coarsely grated gruyere cheese
Salt
Pepper
Bouquet Garni (bay leaf, thyme, parsley, celery and leek, green part)
6 slices French baguette bread

Sauté onion in butter and oil until tender and golden.

Add flour and cook stirring for 2 minutes.

Add wine and beef stock and stir. Pour water and add bouquet garni. Season with salt and pepper and bring to a boil. Cover pan, reduce heat and simmer for 30 minutes.

Sprinkle half of cheese, stir and correct seasoning.

Preheat oven at 400F (200C). Place baguette slices on oven rack and toast until golden.

Preheat broiler.

Ladle the hot soup into heat proof soup bowls. Place baguette toast on top and cover with rest of cheese.

Broil soup until cheese melts. Serve very hot.

Servings: 6