After 15 minutes, remove the lid, increase the heat, and sauté the onions until golden brown, stirring occasionally. Once the onions are nicely browned, reduce the heat to medium and add the broth. Simmer the soup for 20 minutes, then season with salt and black pepper, and adjust the seasoning to taste.
While the soup is cooking, preheat the oven to 200°C.
Pour the spicy soup into 4 ovenproof bowls. Place 2-3 slices of baguette on top of each bowl and drizzle with a little olive oil. Spread cheese generously on the baguette slices and bake until golden brown.
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