I guarantee this is insanely good!!!!
Onion - 300-400 g
Garlic - 3 cloves
Champagne s/s - 150 g ( I used Martini Asti)
Meat broth - 500 ml
baguette slices - 4 pieces
Olive oil - 20-30 g
Butter - 20 g
Parmesan cheese - 100 g
Cheese Emmental - 100 g
Thyme - 1 branch
On the hot frying pan, put the butter and olive oil, fry the chopped garlic , thyme and onions (circles). Onions separate from each other to improve consistency. Increase the fire and after 30 sec pour the champagne, simmer 5-7 min . Add the Bay leaf (previously burned as he gives more flavors), broth, salt, pepper and cook 30 minutes , adjust the salt,pepper and sugar.
Put the baguette slices on a baking sheet in a single layer for 5-6 min (180C)
Pour the soup inti the platesInto bowls poured soup ( dont put to much liquid), put the toast on and sprinkle with grated cheese. Put in the oven at 180C for 20 minutes . You will be delighted :)