Gratinee a l’Oignon – French Onion Soup

Remove the skin from the onions and cut them into thin slices. In a Reindl melt the butter, but do not take color, and pour in the onions. While stirring, let the onions take on a golden yellow color. Sprinkle flour over the onions and add the boiling water. Season a little with salt (the cheese is also salty), season with pepper and add a pinch of grated nutmeg. Simmer on low heat for 20 minutes. Put two slices of toasted white bread in ovenproof bowls, sprinkle with grated cheese and add the clear soup. When the bread rises, sprinkle with grated cheese and bake in a hot oven for 10 minutes.

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