Onion soup in pots

Ingredients:

• 2 tbsp (30 g) butter
• 2 large onions, chopped
• 1 teaspoon of sugar
• 2 tbsp. flour
• 3 cups (750 ml) beef broth
• 2 tbsp. (500 ml.) milk
• 1 tbsp brandy (optional)
• 2 cups (260 g) grated Swiss cheese

For cheese croutons:

• 1 baguette
• 3 tbsp softened butter
• 1 clove of minced garlic
• 3 tablespoons finely grated Parmesan cheese
• 1 teaspoon dried oregano

Preparation:

1. Melt butter in a large saucepan, add onion, cook until softened.
   Add sugar and flour and continue frying until golden brown, 5 minutes. Gradually pour in the milk, stirring constantly, and continue cooking for another 20 minutes. Add brandy. Salt and pepper to taste.
2. To make the croutons: cut the bread into 1.5 cm thick slices. Mix all the crouton ingredients and spread the mixture over the bread slices. Bake in the oven at 180°C until crispy.
3. Ladle the soup into ceramic bowls, top with cheese croutons, and sprinkle with cheese. Bake in the oven at 180°C until the cheese melts (about 10 minutes).