Preparation time: 20 min
Cooking time: 45 min
- 6 onions
- 3 tablespoons butter
- 8 cups poultry stock
- ¾ cup white wine
- 2 tablespoons flour
- 6 slices stale bread
- 1 1/3 cup Gruyère cheese
- 1 sprig fresh thyme
Peel and finely chop the onions.
Heat the Cristel stockpot on medium heat and add butter.
When the butter has been melted, add the onions and cook for 15 minutes, stirring regularly.
Sprinkle flour and stir for two minutes, then pour the white wine while stirring.
Add the poultry stock and the sprig of thyme. Simmer for 30 minutes.
Spread the cheese on the slices of bread and broil in the oven.
Serve the soup hot with a slice of bread.