Soupe à l'oignon (onion soup)

Ingredients

yellow onions
butter
oil
chicken broth
bread (Hemköp has a decent sourdough bread)
grated cheese (or you can buy any hard cheese like emmental, or comté, or gruyère and grate it yourself if you have a cheese grater, for the one I made I used comté and borrowed Zoé's cheese grater)

Not sure how much of each ingredient ¯\_(ツ)_/¯

Peel and cut the onions into small pieces. I usually like to cut them in 4 pieces pole to pole but not quite reaching the root, so the pieces stay attached at the root (doing that cause I heard most of the onion tear gas is stored in the root), then slice them, then improvise when reaching closer to the root (see picture below)
In a pan, put a drop of oil and a chunk of butter big enough to fry your onions (the oil prevents butter from burning, or so I've been told), melt the butter, add the onions and cook them on medium heat until they look something like this (see shamelessly stolen picture below)
Once cooked, put your onions in a pot, add enough water to make a soup out of them and start heating the pot. Add chicken broth, stir the soup until the broth is fully melted and give it a taste. If it's not salty enough, add more chicken broth.