Melt the butter in a large pot, stir in the onions and salt and cook uncovered for approximately 20 minutes until the onions are golden brown, stir occasionally. Remove from the stove and sprinkle over the flour. Return to the heat and stir continuously for 2-3 minutes. Remove from the heat and set aside. In a separate pot, heat the stock, add the stock to the onions, return to a low heat and simmer, partially covered, for 30-40 minutes. Skim off the fat occasionally. Season to taste, add the port and simmer for a further 10 minutes. Serve with cheese croutons.
Goats cheese croutons:
12-16 thick slices French bread
olive oil fro brushing
1 clove garlic, sliced
sliced goat’s cheese rounds
Preheat the oven to 180 deg C, place the bread on a baking tray and brush with a little olive oil. Scatter over the garlic and top with the cheese. Bake for 15 min. Float croutons on top of the soup.