French Onion Soup

[Starters]

  55g/2oz butter

450g/1lb onions, sliced

½ clove of garlic, crushed

1 teaspoon plain flour

1.1litres/2 pints good stock, preferably brown 

salt and freshly ground black pepper

55g/2oz Gruyère cheese, grated

1 teaspoon Dijon mustard

4 slices of French bread

1.      Melt the butter in large saucepan and slowly brown the onions, this should take at least 1 hour and the onions should be soft and greatly reduced in quantity. Also they must be golden brown all over and transparent. Add the garlic after 45 minutes.

2.      Stir in the flour and cook for 1 minute or until golden brown.

3.      Add the stock and stir until boiling. Season with the salt and pepper and simmer for 20-30 minutes.

4.      Preheat oven to 200°C/400°F/Gas mark 6.

5.    Mix the cheese with the mustard and pepper. Spread on bread slices and put them at the bottom of a large ovenproof bowl. Pour over the soup. The bread will rise to the top. Put the soup into the oven, uncovered until well browned and bubbling.