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(For 6 People)
1 kg yellow and white onions, trimmed, chopped
200 g İçim Kashar Cheese, grated
60 gr Butter.
40 g flour
4 slices baguette, cut into cubes
1 bay leaf
Melt the İçim Butter in a large saucepan and add the onions and bay leaf to it. Cook onions for 10 minutes over low heat and adjust the salt. Cover the pot and cook for another 10 minutes. Fry the flour in a pan, stirring constantly, and brown. Then sieve it through a sieve and remove the lumps. Put the sifted flour in the pot with the onions and add 1.5 liters of chicken broth to it. Cook over low heat, covered, for 1 hour and 45 minutes, stirring intermittently.
Toast the bread well and place a little on the bottom of each soup bowl. Add onion soup to them and sprinkle grated İçim Kashar Cheese on top of the soup. Add İçim Kashar Cheese to the rest of the bread. Bake in a hot oven for a few minutes to allow the cheese to melt and color, then serve.