Onion and Cheese Soup
Ingredients:
(serves 4)
300g white onions
20g butter
2 tablespoons of oil
2 tablespoons of flour
1,5lt water or beef
stock
8 croutons, fried in
oil
50g grated Gruyère or
Parmesan cheese
3 eggs
salt and pepper
Peel and finely slice
the onions, then parboil them for 5 minutes in boiling water. Drain
them and place them in a saucepan with the butter and the oil, let
them brown evenly, then, still stirring, add the flour through a
sieve, to avoid lumps forming. Add, little by little, the water or
the stock and leave it to simmer for half an hour. Season with salt
and pepper.
Beat the egg
yolks. Put them in the tureen and slowly pour over the onion soup,
mixing quickly.
Serve with the
croutons and grated cheese.