3 large onions
50 grams butter
1 tablespoon flour
750 ml water
Salt and pepper to taste
4 slices French bread
250 ml dry white wine
50 grams processed cheese


-Peel and thinly slice the onions.
-Melt half the butter in a large pan and fry the onions over a low heat until golden, turning frequently.
-Sprinkle the flour over the onions, brown slightly and gradually, add the water, stirring continuously.
-Add salt and pepper. Bring to the boil, cover the pan and simmer over a moderate heat for 20 minutes.
-Preheat the oven to moderately hot at 180*C.
-Fry the slices of bread in the remaining butter until golden brown on both sides.
-Arrange the bread in 4 ovenproof soup bowls.
-Remove soup from heat and stir in the wine.
-Pour the soup over the bread,
-Sprinkle with the grated cheese and bake oven for 10-20 minutes, or until the cheese has melted.
-Brown the cheese under a hot grill for a minute or two if desired.


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