• 4 large onions (peeled and sliced)
  • 2 tblsp oil or butter
  • 2 level tablespoons flour
  • 1.8 l beef stock
  • 6 tblsp cheddar cheese (grated)
  • salt and pepper
  • pinch of sugar
  • 6 slices vienna loaf


  • The method is wickedly simple: soften the thinly sliced onions in the oil or butter without letting them brown.
  • Add freshly ground black pepper and a little salt (the cheese which will be added later is fairly salty so don’t overdo it!) and the flour, mixing well.
  • Slowly add the stock until the mixture is smooth and beginning to bubble.
  • Cover and simmer for 25 minutes.
  • While you're waiting, lightly toast the bread and grate the cheese.
  • Pour the soup into bowls, put a slice of cheese-topped toast on each and put under a hot grill to melt and brown.
  • Vive la difference!