French onion soup

Ingredients:

250 gm sliced onions
1 tbsp butter
2 tbsp olive oil
2 tbsp wholewheat flour
750 ml rich vegetable stock
Salt and freshly ground black pepper
3 bay leaves
4 to 6 slices good wholewheat French bread
40 gm grated Swiss cheese

Preparation

• Cook the onions in the butter and oil over high heat in a flameproof casserole dish until softened and well browned; this may take up to 10 minutes. Stir the flour into the onions and cook gently for 1 to 2 minutes. Remove from heat and gradually add the stock, stirring all the time, then season lightly and add the bay leaves. Return the dish to the heat and bring the soup gradually to the boil, cover and simmer for 45 minutes. The soup should be a rich, dark brown colour.
• Preheat the grill. Remove the bay leaves and season the soup to taste. Fill six individual flameproof serving bowls 2/3 full with soup. Drop a slice bread into each bowl, then scatter the cheese over the bread. Cook under the hot grill until the cheese has melted and is bubbling. Serve immediately, with a slice of bread in each portion.