Elaboration

• Cut the onion into julienne
• Heat the 4 Qt Saladmaster titanium pot with 15 ml of sunflower oil and melt while heating 30 g of butter
• Add onions in julienne and give a point of salt and ground black pepper
• Stir well, and cover
• When clicking intensely, lower to minimum heat and cook 20 minutes
• Sprinkle with flour and stir well, rise to medium heat and cook a couple of minutes stirring
• Add white wine and water while stirring the stew
• Adjust the point of salt and pepper
• Cook over medium heat 10 minutes stirring occasionally to evaporate wine alcohol
• Cover and when click intensely, lower to minimum heat, cook 20 more minutes
• Slice baguette bread 2/3 cm thick and spread butter on both sides
• Put on medium heat under the 10 in Saladmaster titanium skillet with slices of bread with butter, turn them over so that they brown but do not burn
• Grate the emmental cheese with the cone 1 of the machine or a fine grated
• Serve the hot soup in dish or bowl, put two or three slices of freshly browned bread and sprinkle with grated cheese, wait for cheese to melt to eat

Options

• Sprinkle with chopped fresh parsley
• Add a poached egg on the bread, before adding the cheese
• Add the pieces of bread already toasted to the pot with the soup, sprinkle with grated cheese and put the pot in the oven preheated to 220ª between 3 and 5 minutes to gratin the cheese