Ingrients & Directions
200 g Bread
2 Onions
1 Tlb plain flour
2 tb Butter
1 l Stock
Salt, pepper, ground nutmeg
Thinly slice the bread. Cook together with the chopped onion in the butter
until golden brown and then sprinkle with the flour. Add the stock, season
with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup
through a sieve and bring back to the boil. Serve with grated cheese.
Yields
6 Servings