Preparation
1.
Preheat your oven to 200°C / 400°F. Place the onion half baguettes directly on the oven rack and bake for 10–12 minutes. Once baked, remove them from the oven and allow them to cool for 5 to 10 minutes.
2.
Slice one of the baked onion baguettes into even slices. Set aside.
3.
Peel the onions and slice them thinly.
4.
Melt the butter in a saucepan and gently sauté the onions for a few minutes until they are golden.
5.
Sprinkle the onions with flour, stir well and cook for 30 seconds.
6.
Season with salt and pepper, then pour in the stock. Cover and simmer for 30 minutes.
7.
Divide the soup between four individual bowls.
8.
Sprinkle with grated Gruyère cheese, then place the baguette slices on top of the soup.
9.
Serve immediately. Enjoy!
