This classic French soup is made by slowly caramelizing onions and simmering them in meat stock. It is served with a slice of bread and melted Kashar cheese, browned in the oven. A timeless starter for entertaining.
Cook the onions in the butter over low heat, stirring often, until soft and deep golden brown.
Sprinkle the flour over the caramelized onions and cook for 1–2 minutes. Add the meat stock and bay leaf, then bring to a boil.
Simmer the soup for another 15 minutes, then remove the bay leaf.
Divide the soup among oven-safe bowls. Top each with a slice of baguette and plenty of grated Kashar cheese. Bake in a preheated oven until the cheese is bubbling and lightly browned. Caution: The bowls will be very hot when removed from the oven; use a holder.
Important: Keep the heat low and stir the onions often to prevent burning. Allow at least 30 minutes for this step. Allergens: contains dairy and gluten (bread); not suitable for people with these allergies.
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