60 g of butter

1 kg onions, peeled, halved and finely chopped

1 tsp powdered sugar

1 tbsp flour

1L of beef broth

2 tsp freshly chopped thyme

1 small baguette cut into 1 cm thick slices

200 g grated cheese (Emmental or Gruyere)

Salt and freshly ground black pepper

Melt butter in a Dutch oven over low heat. Pour in the onions, sprinkle with sugar and cook, stirring often, for 30 minutes, until the onions are well caramelized.

Sprinkle onions with flour and toss to coat. Moisten with beef broth, add thyme and bring to a boil. Let simmer for 30 minutes, half covered, over low heat. Season with salt and pepper.

Lightly fry the baguette. Divide the soup among 6 ovenproof bowls and place in the drip pan. Place 2-3 slices of baguette on each bowl, sprinkle with grated cheese and bake for 3-5 minutes, until the crust of the bread turns a nice brown color. Serve hot.

A great classic, in France as well as abroad, onion soup comes in several variants. The most modern version consists in moistening caramelized onions with beef broth and serving with a slice of browned bread with cheese.