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Crouton Top
Peel the onions, halve & slice finely. (Like a chef)
Melt the margarine in a thick bottomed pan, add the onions and cook steadily over a good heat until cooked & browned. Keep stirring.
Mix in the flour and cook over a gentle heat, browning slightly.
Gradually mix in the stock, bring to the boil, skim and season.
Simmer for approx. 20 minutes until the onion is soft, Correct the seasoning.
Finishing - Garnish
Cut the French bread into thin slices and toast lightly on both sides.
At service time place them on the top on the soup (in the bowl), sprinkle with cheese and brown under the grill.
Serve immediately.