Lyon Onion Soup

Onions (large), cut into thin slices melt butter in a saucepan, sauté onions in it, season with salt sprinkle onions with flour extinguish with cognac and white wine, fill with water. Simmer for 20 minutes over medium heat.

Season with salt and pepper, divide evenly into warm plates and cover with slices of toasted white bread (cut off the edges). If you wish, you can gratinate the soup briefly in a salamander before serving.

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