French onion soup mashed

Method

1. 01

   Prepare onions, broth or water, cheese, cognac, butter and a loaf (baguet).

2. 02

   Grind the onions (I'm in a blender) and sweat on the butter for five minutes.

3. 03

   Add the cognac and sweat for a couple more minutes on low heat while stirring. The onions should become stewed - languished, darkened and as if transparent, not fried.

4. 04

   Dry the white bread.

5. 05

   Shift the onion mass into a soup good for baking in an oven or mikra or something like that.

6. 06

   Pour the broth or water, salt it.

7. 07

   On top, lay dried pieces of white bread.

8. 08

   Sprinkle, and in fact, stick on top of grated cheese.

9. 09

   Bake in the oven before melting the cheese, i.e. about 15-20 minutes at 180-200 degrees.