Onion soup

1. Preheat the oven to th. 5/6 – 175°C. Toast the bread for 15 to 20 minutes.

2. Meanwhile, peel and slice the garlic and onions. Melt 40 g of butter in a pot. Put the onions and garlic to cook for about 15 minutes on low heat. Sprinkle with flour, stir and cook for 5 minutes.

3. Add the poultry stock and sage, salt and pepper. Bring to a boil and simmer for 10 minutes.

4. Divide the bread in hot ovenproof bowls. Remove the sage leaf and pour in the onion soup. Sprinkle with grated cheese and a few knobs of butter. Bake for 5 to 10 minutes under the grill.

Photo credit: Sucré Salé