1/4 of butter cup (60ml)
4 onions, thin slices
1/4 of cup of flour (60ml)
4 cups of ox bubble (1 L)
1/4 of dry white wine cup (60ml)
salt and pepper
4 sections of rod, roasted
2 Gruyere cups preferably (Swiss) grated coarsely (500ml), 8
ounces or 250 G.
In a large thick pan, to dissolve butter.
Y to cook onions with means-soft fire during approximately 10 minutes
or until they are tender. To powder with the flour and to cook while
brewing during 5 minutes. To gradually add the ox bubble and the wine
while brewing continuously.
To leave mijoter during 15 minutes.
To salt and pepper.
To pour soup in 4 soup bowls going to the furnace.
To deposit 1 toast section in each one.
To strew with grated cheese. To make roast with 3 inches (7cm) of the
heat source until the cheese brown is gilded and bubbling. Give 4
portions.
CROÛTONS: Let us croûtons furnish with wonder all
soups and chaudrées.
To extend 3 cups (750ml) bread cubes in a plate to edge. To cook with
the furnace with 300°F (150°C) during 10 to 15 minutes.
In large a poêlon, to dissolve 1/3 cup (75ml) of butter.
Y to add the bread cubes and to brew for good to coat them.
To give the cubes
in the plate and to cook during 15 minutes or until they crusty
and are gilded. To let cool. Give 3 cups (750ml).
Croûtons with garlic: To add 1 clove of garlic chopped
to the melted butter.
Croûtons with the Parmesan: To add 2 C to table (30ml)
of Parmesan grated with the melted butter.
Croûtons with fine grasses: To add 1 C to tea (5ml) of
dried parsley, Italian seasoning or another grass to the melted butter.