Instructions: 1. Peel and cut onions in fine slices

2. Melt 1 1/4 oz butter in a large casserole. add the onions and cook slowly for 6 or 7 min. until lightly golden in color.

3. Powder the onions with the flour. mix for about 3 min. Little by little pour in the bouillon. Cook for about 20 min, stirring occassionly, adding salt and pepper (taste mixture).

4. In a fry pan heat the oil and the rest of the butter. Brown the bread in this mixture.

5. Add the Porto and 1/2 the cheese to the soup, stir well and pour into individual bowls. Place grilled bread on top of each bowl and sprinkle remaining cheese on top.

6. Bake in a moderately hot oven until cheese has melted nicely.

7. Serve immediately. Enjoy with a good red wine.

Merci Petits Pratiques Hachette.

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