1. 1

   Step 1

   Peel and thinly slice the 750 g of yellow onions.

2. 2

   Step 2

   Mince the 2 garlic cloves.

3. 3

   Step 3

   In a large pot, heat 2 tbsp of olive oil and 40 g of butter.

4. 4

   Step 4

   Add the onions and caramelize over low heat, stirring regularly.

5. 5

   Step 5

   Add 25 g of flour and mix well for 2 minutes to cook the flour.

   Timer 2 min
6. 6

   Step 6

   Stir in the minced garlic and pour in 120 ml of dry white wine.

7. 7

   Step 7

   Add 50 ml of cognac or whiskey and let it reduce by half.

   Timer 5 min
8. 8

   Step 8

   Pour in 1 L of chicken or beef broth and add the bouquet garni.

9. 9

   Step 9

   Season with salt and pepper, and let simmer over low heat.

10. 10

    Step 10

    Meanwhile, toast the 8 baguette slices.

11. 11

    Step 11

    Rub the toasted slices with the whole garlic clove.

12. 12

    Step 12

    Remove the bouquet garni from the soup.

13. 13

    Step 13

    Preheat your oven to broil.

14. 14

    Step 14

    Ladle the soup into oven-safe bowls.

15. 15

    Step 15

    Place a baguette slice on each bowl and sprinkle with 100 g of grated cheese.

16. 16

    Step 16

    Place in the oven until the cheese is melted and golden.

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