Method

Heat the dripping in a deep pan on the Simmering Plate, add the onions and sugar and fry gently, stirring occassionally until golden brown. Be careful not to let them burn otherwise the soup will taste bitter. This will take about 10 minutes.

Stir in the flour and cook for a minute, then gradually blend in the stock and bring to the boil, stirring until thickened. Season and cover with a lid, simmer for 5 minutes.

Simmering Oven: Stand the pan on the floor of the oven and leave to cook for about 40 minutes. Taste and check seasoning.

Toast the bread on one side, then sprinkle the cheese on the untoasted side and put on the grid shelf in the Roasting Oven to melt. Place slide of bread in each soup bowl then pour over the soup. Serve at once.

Use good beef dripping; adding any sediment to the soup later. If dripping is not available use butter and oil instead.