Melt 25g of butter in a large saucepan over medium heat. Add the sliced shallots and cover with a lid. Cook on low heat, stirring occasionally, until the shallots are soft and transparent(about 10 minutes).
Remove the lid and continue to cook the shallots, stirring occasionally, until they turn golden brown(about 10-15 minutes). Be careful not to burn them. Stir in the flour and salt ,and continue to cook for 2 minutes, stirring regularly. Pour over the stock and bring to a gentle simmer. Continue to cook for 30 minutes until the soup has thickened.
While the soup is simmering, butter both sides of the bread slices with the remaining butter. Sprinkle the grated cheese over the top of the bread slices. Place the bread on a baking sheet and bake in a preheated oven at 200°C (390°F) for about 5-7 minutes or until the cheese has melted and the bread is crispy.
Ladle the soup into bowls and either place a slice of cheesy bread on top or ladle the soup over the bread. Serve immediately.
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