Ingredients:

• 40 g butter

• 600 g finely sliced onions

• 30 g flour

• 300 ml  dark beer

• 750 ml beef stock

• 4 slices of bread

• 180 g gruyère cheese

• salt and pepper

Directions:

Sweat the onions in the butter, until Golden brown, add flour and beat with a whip , moisten with beer and stock, adjust seasoning , and let cooking for about 15 minutes.

Pour the soup in its serving cup top with toasted bread slices , and sprinkle with grated cheese, brown the cheese under a broiler or salamander, and serve directly.

serves 4