Soupe à L'oignon

Preparation:

Preparation: Peel the onions, divide them in 2 vertically and slice them very thin. Heat the butter in a saucepan, pour in the onions and sauté them gently for about 30 minutes, stirring often and making sure they do not brown. At this point, season them with salt and pepper, sprinkle them with flour and, stirring constantly, continue cooking for about 2 minutes. When the flour starts to stick, add the hot broth, cover and cook, with the flame at a minimum, for about 40 minutes. Toast the slices of bread and distribute them between 4 bowls that can go in the oven. For the onion soup au gratin, cover them with grated cheese and finally pour the hot soup gently. Place the bowls in the oven with the grill on, leaving them there for a few minutes, until a golden crust has formed on the surface. Serve the soup very hot. Nothing better, on a very cold evening, than this traditional French soup.