Peel the onion and chop it into small pieces. Melt the butter in a well-coated pan and stir-fry the onions. Stir-fry onions on high heat for about 5 minutes without stopping to breathe.

When the onion is out of breath, reduce it to low heat and turn it into a caramel for about 30 minutes so that the onion color does not burn to a dark brown color. When onions are fried to dark brown, add chicken stock and pour water to boil.(You can use chicken stock or beef stock instead of chicken stock.)

When the soup boils, taste it, adjust the salt for the lack of seasoning, and sprinkle a little pepper powder. Place the finished soup in a soup bowl and place the baked baguette on top.I put mozzarella cheese on top and bake it lightly enough to melt the cheese in an oven preheated to 200 degrees.(You can microwave it for 1 to 2 minutes.)

The hot French onion soup is complete. It looks more delicious with the cheese on top.

The cheese that stretches out is chewy and soft, and the bread melts without any time to chew. I ate a lot when the deep and savory onion scent was hot. What I felt while eating is this soup for hangover? It takes a long time to stir-fry onions, but it's a simple and delicious soup without any special ingredients.