Cauliflower Soup with Caramelized Onions

Start by peeling and finely dicing the 3 onions.
To a soup pot, add the 2 tablespoons butter and half the 5 tablespoons olive oil and warm up. Add the onions in, season with half a teaspoon of the 1 1/2 teaspoons salt, and cook on medium heat for 10-15 minutes until golden brown. Stir every few minutes to avoid burning.
Meanwhile, wash and chop the 1 head cauliflower into small sized florets.
Once onions are deeply golden, add the crushed 3 cloves garlic and stir for a few minutes.
Add in the cauliflower, the remaining teaspoon of salt, and the rest of the olive oil. Cook for another 10-15 minutes until the cauliflower develops colour. Stir every few minutes.
Add the 1/4 teaspoon black pepper, the 2 bay leaves, the 5 cups chicken broth and half the 5 cups water.
Bring the pot to a rolling boil, half cover the pot and allow it to cook for 30 minutes, reducing to a simmer halfway through.
Monitor the level of water and add more as needed.
Blend until smooth using an immersion blender (or a stand blender). Taste for seasoning and adjust the salt. Serve with fried cauliflower as garnish, a squeeze of lemon juice and a drizzle of olive oil.