Onion and Garlic Soup

Chop the onions, put the butter in a saucepan and sauté until the onions are translucent, chop the garlic and add briefly, sprinkle with flour and brown, deglaze with the clear soup, add the double cream and simmer for 20 minutes over a low flame.

Preheat the broiler, toast the baguette slices, strain the soup through a fine sieve, season with pepper, salt, lemon and a pinch of nutmeg.

Pour soup into cups, and top with baguette slices and cheese. At the end sprinkle a little oregano.

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