- 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
1/ Peel and finely chop the onions.
2/ Heat the Cristel stockpot on medium heat and add butter.
3/ When the butter has been melted, add the onions and cook for 15 minutes, stirring regularly.
4/ Sprinkle flour and stir for two minutes, then pour the white wine while stirring.
5/ Add the poultry stock and the sprig of thyme. Simmer for 30 minutes.
6/ Spread the cheese on the slices of bread and broil in the oven.
7/ Serve the soup hot with a slice of bread.