• 1 kg. of onions

• 60 gr. of butter

• 1-liter chicken and beef broth

• 5 springs of thyme

• 1 baguette

• 200 gr. of  parmesan

Cooking method:

Slice the onion half rings.

Melt the butter in pan. Add onions, cover the lid and try not to stir. Onions should caramelize. Add 250 ml. of broth and let it evaporate. Then add another 250 ml. and let it evaporate, again. After pour the remaining broth and add the thyme leaves. The soup should get an average density.

Slice the baguette and make toast.

Serve the soup with toast, sprinkled with grated Parmesan cheese.