Step by Step Instructions

Step 1

Peel and slice the onions

Step 2

Place the sachet in the cheesecloth or fish bag and tie it

Step 3

In a pot, melt the butter on a medium and add the onion

Step 4

Add 1 tsp salt and red wine to deglaze, reduce the heat to low

Step 5

Cook and stir the onion every 15 minutes until the onion has caramelized and the onion liquid is almost evaporated

Step 6

Add the flour and cook it on medium heat and cook for 2-3 minutes

Step 7

Add the beef broth, water and the sachet bring it to simmer and cook for an hour until the liquid is reduce by half

Step 8

Remove the sachet. Add the white vinegar, season with salt and pepper

Step 9

Transfer to the bowl

Step 10

Add the crouton over the soup

Step 11

Lay the cheese on top

Step 12

Place the bowl in the pre-heated oven on 200°C for 5 minutes until the cheese turn golden brown