6 servings | 60 min
- 250 grams of onions
- 25 grams of flour
- 2 liters of consommé or water
- bread, sliced and dried
- cheese, grated, preferably Gruyère or Comté
Start by preparing the bread. Arrange the slices of bread on a baking tray, sprinkle with grated cheese and broil in a pre-heated oven at 180 °C. When browned, take out of the oven and set aside.
Next, fry the onions. In a large pan add butter and sliced onions and cook the onions until soft and translucent, but before turning golden. Sprinkle with flour and stir using a wooden spoon for a few minutes. Pour consommé or water over the onions and cook for another 25 minutes.
Divide the soup between individual crock pots. Place a slice of the prepared bread on top of each soup bowl and sprinkle with more grated cheese and some melted butter. Broil in the oven until golden brown.