Ingredients for 2 rations:
-1 onion
-3-4 shallots
-1 leek

-A large garlic clove
-100 grams of butter
-100 grams of white wine or 50 grams of brandy (with brandy, the taste is slightly sweeter)

-500 liters of veal broth
-Herbs of Provence
-Queso parmesano or wheat padano
-Baguette

preparation:
Melt the butter in a heavy-bottomed saucepan, add the chopped onion and garlic. Saute and simmer for 30 minutes. Add the alcohol and wait for it to evaporate. Adjust the thickness with broth, but remember that the soup should be thick. Add the herbs of Provence (the amount to taste) and salt.
Turn off the soup and let it rest for a few minutes covered. Meanwhile, dry the baguette slices and grate the cheese.
Put the soup in a bowl, sprinkle with cheese, put the dried baguette and sprinkle with cheese again. The only thing that can't spoil this soup is cheese. Bon Appetite!