Cibuľačka (Slovak onion soup)

Instructions

1. Finely slice the onions and cook them in the oil over low heat for 20 minutes, until nicely golden.
2. Sprinkle over the flour and stir for 2 minutes to make a blond roux.
3. Off the heat, stir in the paprika, then gradually pour in the hot stock, stirring as you go.
4. Add the crushed garlic clove and the bay leaf, then simmer gently for 25 minutes.
5. Meanwhile, toast the bread slices in the oven at 200 °C (390 °F) until crisp.
6. Remove the bay leaf and adjust the salt and pepper.
7. Divide the toasted bread among warm bowls, ladle the soup over it and sprinkle with grated cheese.
8. Pop under the grill for a few minutes to melt the cheese, then serve straight away.