After a week pause for vacations we're back with a recipe that usually divides the opinions: the ones who never tasted and don't even think in trying it and the ones who love it...
25 g of butter
5 tiny sliced onions
1 tea spoon of wheat flour
1/4 de white wine cup
750 ml de meat stock
Salt & pepper
In a large pan, melt the butter in low heat. Add the onion and cook it, stirring it, till it gets blonde, (about 15-20 minutes). add the flour and mix it. Add the meat stock and let it cook about 20 minutes and season it with salt and pepper.
Divide the soup in bowls that can go to the oven and cover it with mini toasts and finally with cheese. Take it to the oven, pre-heated to 180ºC till the cheese melts, (I usually connect the grill for a little bit).