– Peel the onion, slice and sauté shortly. When onion is soft, add flour, increase temperature and fry stirring until golden. Pour into a few tablespoons of bouillon and stew for 10 min on a slow fire.

– Heat up bouillon, add stewed onion, season with salt, pepper and bay leaf, cook for 5 min.

– Dry white bread slices a little in oven and before taking them out sprinkle with grated cheese.

– Place 2 croutons in each soup-plate and fill up with the soup.