This French-style soup, made by slowly caramelizing onions and simmering them in beef broth, is served gratinéed in the oven with a slice of bread and melted kaşar cheese on top. It's a classic starter fit for guest tables.
Cook the onions in butter over low heat, stirring frequently, until they turn deep golden and soften.
Sprinkle flour over the caramelized onions and toast for a minute or two, then add the beef stock and bay leaf and bring to a boil.
Cook the soup over low heat for another 15 minutes, then remove the bay leaf.
Divide the soup among heatproof bowls, top with a baguette slice and plenty of grated kaşar cheese, then bake in a preheated oven until the cheese puffs up and turns lightly golden. Caution: the bowls will be very hot when removed from the oven, use oven mitts.
Important: Keep the heat low and stir frequently while caramelizing the onions to prevent burning — this step should take at least 30 minutes without rushing. Contains dairy and gluten (bread), so not suitable for those with the relevant allergy.
If you add a little water to the pan a few times while caramelizing the onions, the tasty bits stuck to the bottom of the pan dissolve and blend into the soup; make sure the bowls are heatproof before putting them in the oven.
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