French Onion Soup

1-2 tablespoons polyunsaturated vegetable oil
500 g/13/4 lb onions, peeled and thinly sliced
1 tablespoon plain flour
1.2 litres/2 pints vegetable stock
1 bouquet garni
salt
freshly ground black pepper
4-5 slices French bread. I cin/1/2 inch thick
25 g/1 oz Gruy&re cheese, grated

Heat the oil in a large saucepan, add the onions and fry gently, stirring occasionally, for 10 to 15 minutes or until golden. Stir in the flour, then gradually add the stock, stirring constantly. Add the bouquet garni and salt and pepper to taste. Cover and simmer for about 30 minutes.

Toast the slices of French bread lightly on both sides. Ladle the soup into individual flameproof bowls and place a piece of toast on each one. Sprinkle with the cheese and place under a hot grill until golden brown and bubbling.

SER VES 4 •