1. Melt the butter in a large saucepan and add the onions and sugar. Turn down the heat so it is just simmering and cook the onions very slowly for 20-30 minutes until they are soft and a deep golden brown. Stir occasionally.
  2. Stir the flour into the onion mixture and cook over a very low heat for about 5 minutes, stirring to prevent burning or sticking to the pan.
  3. Add the stock and a dash of salt and pepper. Turn up the heat so the soup boils, stir all the time and then turn the heat down and simmer for 15-20 minutes. Taste the soup and season as you like.
  4. Toast the slices of french bread. Put a piece in each bowl and sprinkle with grated Gruyère. Pour the soup over the top and sprinkle the parsley over the top.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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