Onion Soup With Gruyere Cheese Balls

Heat 25gr of the butter on a low heat, and add the sliced onions and cook for 5 minutes, then add a few tablespoons of the stock. Cook this for 10 minutes watching it doesn't burn and then add half the stock and cook again for another 10 minutes and add one third of the milk. Allow to cool slightly and puree in a blender or processor. Return to the pan with the remaining stock.

Prepare the cheese balls ~ Melt the butter in a pan, stir in the flour, mix well with a wooden spoon, add 225ml of hot milk and stir until the mixture is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and beat in the egg yolk and Gruyere cheese. Mix well and turn the mixture onto a damp plate and cool completely. Divide into small even portions and form lots of tiny balls about 2cm (3/4 inch) across. When formed roll the balls in extra flour.

Add the remaining milk to the onion soup and bring to the boil. Drop in cheese balls.

Cook for 5 minutes and remove carefully with a slotted spoon and divide evenly amongst soup bowls, then cover with remaining soup.

Serve. Sprinkle with chopped parsley if desired.