Onion soup

1. 1 Cut the onions in half and make small slices. In a pot, preferably cast iron, add the butter and let it melt.
2. 2 Add the onion and garlic, stir well and sauté over low heat with the pot covered. Cut the paio into large cubes, add it to the pot and let the mixture cook until the onion is golden.
3. 3 Add the flour and mix well to give the soup more body. Pour in the cachaça and set it on fire to flambé the mixture.
4. 4 Then add the white wine, the chicken broth, the cloves and the bouquet garni, and let it cook over low heat for 15 to 20 minutes, with the pot covered. Finally, season with salt to taste, being careful not to overdo it.

Finishing

1. 5 Put the soup into individual bowls. Spread the Dijon mustard on the toasts and cover the soup with them.
2. 6 Top each bowl with plenty of grated Swiss cheese or Gruyère and bake in a preheated 180°C oven for 15 to 20 minutes. Serve immediately.