Potage Garbure-Cooper (Gratinated Onion Soup)

Ingredients

• 3 large onions
• butter
• 1 3/4 litres white Consommé
• rounds of flûte
• grated cheese
• melted butter

Instructions

1. Let the finely shredded onions take a blond colour in butter, very gently.
2. Moisten with the white Consommé and let cook 10 minutes.
3. Pass through the chinois into a low-sided soup tureen, pressing the onion to obtain its purée.
4. Garnish the surface with rounds of flûte and dust fairly abundantly with grated cheese.
5. Moisten with melted butter, gratinate briskly, and serve at once.