Gratinated Onion Soup

Directions

1. 1
   Cut the onions into thin slices, and brown lightly in the butter over low heat.
2. 2
   If you prefer a thicker broth, sprinkle the onions with a tablespoon of flour.
3. 3
   Add the water and wine, season with salt and pepper, and simmer for about 1 hour.
4. 4
   Preheat oven to 200 degrees Celsius.
5. 5
   Arrange the rusks in oven-proof serving platters, and spread 1/2 of each individual portion of the sliced cheese on top.
6. 6
   Drizzle with the onion broth, and add the remaining grated cheese.
7. 7
   Bake to gratin, or cheese is golden.
8. 8
   Gruyere and Emmental cheeses are the best suited for this soup. However, you may replace them with any other processed cheese.
9. 9
   You may also replace the water with meat or vegetable broth.