French Onion Soup

Peel and chop the onions500 g.

Melt the butter25 g in a large saucepan, stir in the onions and cook over moderate heat until light gold and soft. Don't let them go dark.

Add the flour1 tbsp and stir gently for 3–4 minutes, scraping up anything stuck to the bottom of the pan.

Pour in two thirds of the stock, add the bouquet garni1 and bring to a boil, stirring regularly.

Season with salt, pepper and the nutmeg1 pinch, add the rest of the stock and simmer gently for 10–15 minutes.

If your bread4 slices is fresh, toast it now. Heat the grill.

Take the soup off the heat, remove the bouquet garni and stir in the port3 tbsp.

Ladle the soup into 4 ovenproof bowls, press a slice of bread into each and cover generously with the Gruyère125 g.

Grill on low for about 10 minutes, until the cheese is melted and browned. Serve piping hot.