Parisian Onion Soup

Remove the skin from the onions and cut into thin slices. Heat butter in a saucepan and sauté onions and 1 crushed garlic clove, stirring frequently, until golden brown, 20 to 30 minutes. Dust with a tiny bit of flour if necessary and pour in hot beef broth, add bay spice, season with salt, season with pepper and lightly simmer for another 20 to 30 min. Add the wine for the last 5 min. Season again with salt and freshly ground pepper. Cut bread into slices, toast and rub with halved garlic clove. Fill soup into cups, sprinkle bread thickly with cheese and drizzle with a tiny bit of olive oil.

Bake in hot stove until cheese melts and browns slightly, offer with soup.

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