Onion Soup

Method

1. Peel and finely slice all the onions.
2. In a large pot, melt a knob of butter with a drizzle of extra virgin olive oil.
3. Add the sliced onions and cook on medium-low heat for about 10 minutes, stirring occasionally, until they wilt. Do not add salt yet to prevent them from releasing too much water.
4. Meanwhile, toast the flour in a dry pan over medium heat for 4–5 minutes until it becomes lightly browned and aromatic.
5. Add the toasted flour to the wilted onions and stir well; small lumps will form but they will dissolve later.
6. Pour in cold water (or broth) until the onions are just covered. Stir to combine and break up any lumps.
7. Season with a generous pinch of salt, add a sprig of sage, cover the pot, and let simmer gently for 1 to 1.5 hours, until the soup is very creamy.
8. After about an hour, remove the sage sprig. Meanwhile, cut stale bread into thick slices, brush or drizzle with olive oil, and toast in the oven until golden and crispy.
9. To serve, place a piece of toasted bread in the bottom of a bowl, ladle the creamy onion soup over it, and finish with a drizzle of raw olive oil. Optionally, top with grated Gruyère or Emmental cheese and gratinate in the oven for a French-style version.