１．　Combine the butter and thinly sliced onion in a pan. Fry the onion well until it turns golden.
２．　Add the flour to (1) and continue frying. Add the white wine, bouillon and bay leaf, and cook for approx. 20 minutes.
３．　Season (2) with salt and pepper. Dish up in individual heat-resistant bowls. Place a slice of French bread in each bowl and top with the cheese. Bake in a toaster-oven until the cheese melts and its surface turns brown.

	Tsuji Academy Chef Ryuji Miyake

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