Onion soup

Based on a recipe from Fray Angel of the Hospedería de Santo Espíritu.

For two persons:

• 1/2 kg onions
  
• 1 tablespoon of flour
  
• 1 liter of water in summer
  
• 1/2 cup butter
  
• Grated Parmesan cheese to taste
  

Chop the onion in brunoise

Heat the butter in a saucepan and then add the onion, add a little salt and cover the saucepan over very low heat for half an hour without stirring or uncovering.

Uncover the pot, raise the heat a little and stirring look for the water to evaporate, when you see that the onion has concentrated its juices, add a spoonful of flour, stir and cook it so that it does not taste raw. Add the water and let it cook covered for at least one hour. When it is ready, add the grated cheese.

It is recommended to let it rest, it improves from morning to evening and from one day to the next.

You can add toasted bread or half a glass of brandy.