Onion soup with cheese

QUANTITY FOR TWO PEOPLE: Cut 2 medium or 1 large onion into julienne strips.

In a deep frying pan, add a dash of olive oil and a knob of butter. When hot, add the onion and poach it.

Add coarse salt to release the water, and when it begins to turn golden brown, cover with a lid to release as much water as possible. Keep stirring

When it is quite doughy, pour half a brick of chicken broth (or whatever you want, it can also be just water) on top of the onion and let it boil for a while.

Transfer to a casserole and add water to taste so that it is not too salty. I added about 3 glasses.

Let it rest for a while and add a little black pepper.

In the same frying pan, fry some slices of bread until golden brown.

Serve in cups or bowls and top with slices of bread and a little grated cheese.

Cover with a plate or a lid for 5 minutes while it is very hot to melt the cheese. And enjoy