French Onion Soup

• 2 tbsp sunflower oil
• 1 lb onions, peeled and cut into rings
• 1 heaped tbsp flour
• 1 cup dry white wine
• 3 cups vegetable stock
• 1/4 None baguette, sliced
• 1/4 lb Gruyere cheese, grated
• None None fresh flat-leaf parsley, finely chopped, for garnish

1. Preheat the oven to 425u0b0F. To make the soup, heat the oil in a saucepan and cook the onions over low heat for 15 mins, until browned. Sprinkle in the flour and cook for 2 mins. Add the wine and stock and season with salt and black pepper. Cover and simmer for 15 mins. Season again to taste.
2. To make the croutons, line a baking sheet with parchment paper and lay the bread on top. Sprinkle with the cheese and bake for 5-7 mins, until golden brown. Ladle the soup into bowls, top with the croutons and sprinkle with the parsley.

sunflower oil, onions, flour, white wine, vegetable stock, baguette, gruyuere cheese, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/19796 (may not work)