Onion Soup

For the onion soup, cut the onions into fine rings and sauté in a little oil or butter until lightly browned. Briefly fry the thyme and then deglaze with the wine. Simmer for 15 minutes, then add the soup and simmer for another 15 minutes.

Season with cognac, salt and pepper and the chili. Mix the flour with a little water and thicken the soup with it. Toast slices of bread, sprinkle with cheese and bake in the oven until golden brown. Pour the onion soup into small soup pots, put the bread on top and serve immediately hot. Bon appetite !!!

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