Prep. time: 5 minutes
Cooking time: 25 minutes

Jean-Yves Creen, award-winning former chef of "Le Temps de Vivre" restaurant in Roscoff, shares his recipe for Roscoff onion soup.  

1.  Peel and thinly slice the Roscoff onions.
2. Cook the onions in butter, letting them color lightly at the end.
3. Add a tablespoon of flour, then the dry white wine, and boil for one minute.
4. Add the beef broth, thyme, bay leaf and nutmeg and continue simmering for 10 minutes. 

Finishing

1. Toast the baguette slices.
2. Cut into strips.
3. Cover with Gruyere and gratiné before placing them on the soup.