*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Onions, peeled
    1                    Garlic clove, peeled
    1       oz           Margarine
    2       ts           Tlour
   15       fl           Beef stock or water with
      3/4                Beef stock cube
                         Salt and black pepper
            pn           Caster sugar, optional
    2                    Slices of bread or toast
    2       tb           Grated Gruyere, or other
                         -cooking cheese
   Cut the onions into thin rings, then halve these so
   they are easier to eat. Crush the garlic clove. Heat
   the margarine in a saucepan, then add the onions and
   garlic and cook steadily for about 10 minutes, or
   until the onions are
   golden in colour. Stir well so these do not burn. Add
   the flour, blend with the onions then pour in the
   stock or water. Bring the liquid to the boil add the
   stock cube, if using this a little seasoning and the
   sugar. Cover the pan and simmer gently for 20 to 25
   minutes, or until the onions are tender. Spoon into
   individual soup bowls, top with the bread or toast and
   cheese. Serve at once or place under the grill for 1
   to 2 minutes only to melt the cheese. Do not leave for
   too long a period, otherwise the cheese becomes `
   Source: Marguerite Pattens Marvellous Meals, Yours
   Magazine, UK
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