French onion soup with cheese croutons

Serves 6 Ready in 1 hour

4 large onions, sliced very thinly 4 Tbsp extra virgin olive oil or butter 31⁄2 cups water

2 Tbsp flour or rice flour

4 cups vegetable or beef stock 2 Tbsp port (optional)

11⁄2 tsp salt

1⁄2 tsp ground black pepper

Cheese croutons

18 slices French bread

150g gruyere or tasty cheese, grated

Method

Place onions in a large pot with oil or butter and half a cup of water, cover tightly and cook over a mediumlow heat for 40 minutes, checking occasionally and adding a little more water if the onions are catching on the bottom of the pot.

Mix in flour, increase heat to medium and cook a further 10 minutes, stirring now and then. Stir in beef stock, remaining 3 cups water, port, if using, salt and pepper. Bring to a simmer and simmer for 20 minutes.

While soup is cooking, make croutons by spreading out the bread slices on an oven tray lined with baking paper and lightly toasting one side under a hot grill. Turn, top with cheese and grill until cheese bubbles.

Spoon hot soup into hot serving bowls and top each with a crouton. Serve the rest of the croutons on a plate for people to help themselves.

Soup will keep in the fridge for about 5 days and freezes well.

Annabel says: This satisfying and economical soup never goes out of fashion. The slicer blade on a food processor makes a fast job of slicing the onions.