Omakando (onion soup)

Instructions

1. Thinly slice the onions and finely chop the garlic clove.
2. Melt the butter in a large saucepan over medium heat and add the onions.
3. Cook them for 20 minutes over low heat, stirring regularly, until they are well browned and soft.
4. Sprinkle with flour, stir for 1 minute, then add the garlic, thyme and bay leaves.
5. Gradually pour in the hot stock while whisking, then simmer for 10 minutes.
6. Remove the bay leaves, adjust the seasoning and serve hot, topped with a spoonful of crème fraîche if you like.