Classic french Onion Soup

Instructions

1. Cut the onions into slices ( 3 - 4mm )
2. In a to add the butter and onions and cook them until the onions are soft and they start to caramelize.
3. Add the wine and stir few minutes to let the alcohol evaporate.
4. Add the flour and cook a few more minutes.
5. Add the beef stock and let it simmer for 20 minutes. ( now everything will combine lovely )
6. Meanwhile, slice the french baguette, drizzle olive oil, sprinkle some salt and herbs de Provence, and bake them 3 -5 minutes at 390°F or 200°C or until golden.
7. Put the soup in a heat resistant oven pot, add some baguette slices and grate some gruyere cheese. Cook around 5 -7 minutes at 390°F or 200°C or until the cheese has melted.