Ingredients:

• 4 – onions, sliced
• 3 cups – Chicken stock
• 1/2 cup – grated cheese
• 1 tbsp – Butter
• 1 tbsp – Corn flour
• Salt to taste
• Black pepper powder to taste

Method:

1. Heat butter in a pan.
2. Add onion and saute on a low flame till golden brown.
3. Blend corn flour separately in a little hot stock or water and when it is smooth, stir it into the pan.
4. Add the chicken stock and bring it to a boil.
5. Let it boil for 30 mins on a low flame, stirring to avoid burning.
6. Add salt and pepper.
7. Serve the soup in oven-proof bowls.
8. Garnish with grated cheese.
9. Put the bowls in the oven till the cheese melts.
10. Serve hot with croutons.

Recipe courtesy of Alison Pinto