Ingredients:

1 whole garlic bulb
Olive oil
4 Spanish onions, thinly sliced
1/2 cup butter
1 teaspoon corn flour
6 cups vegetable stock
1/2 baguette
1/2 teaspoon fried leaf basil
1/2 teaspoon cayenne
2 tablespoons minced garlic
1 tablespoon black pepper
2 1/2 tablespoons paprika
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
1 cup grated white Cheddar cheese
1 cup grated yellow Cheddar cheese

Instructions:
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a small baking dish. Drizzle a couple teaspoons of olive oil over; make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Squeeze the roasted garlic cloves out of their skins and mash with a fork until the paste has a smooth consistency.
Melt the butter in a large soup pot. Add the onions. Sweat for 1 hour, uncovered, over very low heat. Stir in the prepared garlic paste and corn flour.

Pour on the vegetable stock. Bring it to a boil, then lower the heat and cook 20 minutes more.
In a mixing bowl, mix the spices and herbs (basil, cayenne, minced garlic, pepper, paprika, oregano and thyme). On a cutting board, cut the baguette into thin slices. Toss them into the spice mix and lay them on a cookie sheet and dry them in the oven for about 20 minutes.

Skim the surface of the soup so it is clear. Pour the soup into individual bowls, and then place 2 or 3 slices of bread into each. Sprinkle the grated cheese generously over the soup. Broil or grill for about 10 minutes and serve hot.