Lightly brown the butter in a saucepan and then quickly stir in the flour. Deglaze immediately with the hot vegetable stock and milk, add the spices to taste and simmer gently for about 10 minutes on a low heat, stirring occasionally
In the meantime, grate the Gruyère finely and mix it with the cayenne pepper.
Heat some sunflower oil. In the meantime, peel and slice the onion, then deep-fry in the oil and degrease on crepe. Now finely chop some chives.
Now season the soup again with salt and pepper. If it is too thick, add some hot milk until the desired consistency is achieved.
Put some nutmeg in the soup cup, fill up with the hot soup and garnish with the Gruyère, the fried onions and the chives ..... enjoy your meal .....
Basic recipe for my "grainy vegetable broth"