German Onion Soup

1kg onions
2 tbsp butter
1 clove of garlic, minced
1 small carrot, halved length-wise
salt, pepper
1 tbsp flour
1L chicken stock
1 tsp marojam
2 bay leaves
1 slice of baguette toast pp, topped with gruyère, grilled until melted

Peel and halve the onions. Then slice into even, thin half-rings.
Heat up butter in a pan and fry the onions on medium heat until translucent golden.
Add the garlic and carrot, salt and pepper, stir well. Then add marjoram and flour and lightly brown whilst stirring.
Add the broth and bay leaves and put a lid on, cook for about 30 mins.

Serve with a slice of gruyère toast on top.