(SERVES 6)- 1 kg/2 ¼ 1b onions, thinly sliced
- 40 g/1 ½ oz/3 tbsp low-fat spread
- 900 ml/1 ½ pts/ 3 ¾ cups beef or vegetable stock, made with 2 stock cubes
- Salt and freshly ground black pepper
- 6 very thin slices French bread
- 45ml/3 tbsp grated Emmental (Swiss) cheese
Fry (saute) the onions very gently in the low-fat spread in a covered saucepan for 15 minutes until soft. Remove the lid, turn up the heat and fry, stirring, for about 20 minutes, until the onions are a rich golden brown. Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season to taste. Meanwhile, toast the bread on one side only. Top with the cheese on the untoasted side. Grill (broil) until melted and bubbling. Ladle the soup into bowls and float a piece of toasted bread and cheese on top.
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