Light version of french onion soup

Ingredients: 3 tbsp oil, 900 g onions - thinly sliced, 4 thyme springs, 2 bay leaves, 300 ml dry white wine, 1 tbsp flour. For the topping: 1 garlic clove - crushed, olive oil, 4 slices of bread, 25 g Parmesan.

Chop the onions.

Be prepared, it's going to be bad!

 Chop some more :(

Heat the oil in a large pan. Add the onions and stir.

Add the bay leaves and 3 thyme springs.

Cook for 10 - 15 min.
In the meantime, put the wine in a pan, bring it to a boil and let it bubble for 30 sec. Set aside to cool.

Put the flour in a pan, and cook until is gently brown.

Preheat the oven at 180° C.
Don't forget to stir the onion.

Crush the garlic with a little salt.

Add the oil and rub everything on the bread slices. Put them in the oven for 10 min.

Add the flour to the onions and mix well.

Mix the Parmesan with the leaves from one thyme spring. Put the mix on a baking sheet in a thin layer.

Let the onion caramelise.

Add the wine to the onions.

This is how the bread should look like.

Bake the cheese for 8 min, until it is all golden.

Pour the soup in a bowl. Add the cheese crisp on top.