- Melt 60g (salted or unsalted, depending on ur preference) butter in a heavy saucepan, add 4-5 (peeled and sliced) onion then cook for 25 minutes until the onion is deep golden brown and beginning to caramelize. Stir from time to time.
- Add 50g of plain flour and stir for 2 minutes.
- Add 1.5L of chicken stock (vegetable stock also can), and approximately a glass of white wine. Season with salt and pepper.
- Add 50g-60g of cubed Gruyère cheese, stir and bring to the boil.
- Cover and simmer for 20- 25 minutes.
- Remember to do your own taste test
all the stirring (just to caramelized the onion!!), almost incapacitate my arm...
wan try??
=p
1 comment:
hmm..send some soup to me...lol
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