Cut onions into quarters, then slice each quarter into short cubs. Do Do the same for the garlic clove.

In a wide sauté pan over medium heat, soften the onions and garlic in the butter for 15 minutes, stirring a few times.

You need to continue to cook it over high heat for 15 minutes. When your onions are caramelized, stirring constantly. Scrap the bottom of the pan if it’s necessary.

When the onions are golden and tender, add flour and mix.

Deglaze with wine and cognac. Allow reducing almost dry.

Slide the baguette and toast it.

Meanwhile, the soup is cooking, lightly rub each crouton with the garlic clove , in order to let the garlic penetrated into the slice.

When the soup is well reduced, pour it into bowls ( 1 bowl per people) Place some slices of bread, around 3 croutons, but it will depend on the size of your plate, and cover with cheese.

Place the bowls on a baking sheet.