Slice the onion and fry in
the butter, stirring occasionally, till dark brown:
Add
chopped garlic and the flour and fry for about 1 minute. Then
add hot water or stock and the wine and bring to a boil:
You can add
some bay leaf and a sprig of thyme at this stage (but remove them from the soup
before serving). Season with salt to taste. Cover the saucepan and simmer for 25
min.
Take 4 slices of day-old
baguette, sprinkle with a little olive oil and toast them
lightly. Rub each toasted slice with a garlic clove. Pour the
soup into ovenproof soup bowls. Float a piece of toast in each
bowl and top with grated cheese:
Grill for 1 minute or until the cheese begins to
melt and bubble. Then serve:
