Onion soup with croutons and cheese

The French prefer to bask in onion soup on cold evenings. Onion soup is a timeless classic of this country's cuisine. You need a minimum of products for it, but it turns out effectively and tasty.

Ingredients

• semi-hard or hard cheese - 100 g
• onions - 500 g
• butter - 50 g
• sugar - 1 tbsp. l.
• flour - 1 tbsp. l.
• broth (meat or chicken) - 1.5 l
• baguette slices
• salt, freshly ground black pepper - to taste

Directions

1. Thinly cut the onion into half rings. Melt the butter in a heavy-bottomed saucepan and fry the onion over medium heat, stirring frequently, so that it does not burn, but only becomes golden and soft. Salt and pepper.
2. Sprinkle the onion with sugar and flour and stir for another 10 minutes.
3. Pour in hot broth, bring to a boil, simmer for 30-40 minutes.
4. Pour the soup into refractory bowls or pots, put slices of bread on top, slightly drowning them, so that they are slightly wet on both sides, sprinkle with grated cheese and bake in the oven until the cheese forms a golden brown crust.