French onion soup
6 medium onions, finely sliced
2 tbsp olive oil
1 tbsp flour
2 tbsp sherry
1.5 liters beef broth
Salt and black pepper to taste
Sauté the onions in the oil over medium-high heat, stirring regularly to prevent burning. This will take about 30-40 minutes.
Once the onions turn golden brown, add the flour and stir well. Pour in the sherry and gradually add the broth, stirring continuously.
Let the soup simmer for 20 minutes, then season with salt and pepper to taste.
Serve with bread topped with cheese, browned under the oven grill.