600g of onion, 50g butter, 500g of broth, 50g of cheese, salt – to taste.
Onions cut into rings and fry in butter until golden brown, sprinkle with pepper. Prepare the broth, put the roasted onions and boil for 7-8 minutes, add salt.
Cut small slices of bread, fry them on both sides.
Pour the soup into a la carte dishes, put the slices of roast bread, sprinkle with grated cheese with a thick layer. Bake in the oven.