Serves 4
Preparation Time: 15 mins
Cooking Time: 35 mins
Ingredients
40g (1.5 oz) butter or margarine
350g (12oz) onions, thickly sliced
15g (0.5 oz) flour
1 litre beef stock
Salt and pepper
1 teaspoon caster sugar
3 teaspoons Colman’s English Mustard
4 French bread slices
55g (2oz) Gruyere cheese, grated
Instructions
- Melt the butter or margarine in a large pan and cook the onions, stirring occasionally until soft and golden brown.
- Add the flour and cook, stirring, for 1-2 minutes. Remove from heat and gradually stir in the stock. Season with salt and pepper and add the sugar. Cook, stirring, until boiling. Cover and simmer gently for 20 minutes. Stir in two teaspoons of mustard.
- Meanwhile, slowly grill the bread until dry and lightly browned. Spread one side of each slice with the remaining mustard.
- Pour the soup into flameproof serving bowls and float a bread slice, mustard side up, on top of each. Sprinkle with cheese.
- Put under a hot grill until the cheese is bubbling and light golden.
