Parisian onion soup

Ingredients for 4 servings:

• 50 g butter
• 350 g onion(s), cut into rings
• 3 garlic cloves, finely chopped
• 35 g flour
• 650 ml vegetable broth, hot
• 150 ml white wine, dry
• Pepper, freshly ground
• Salt
• 4 slices of baguette
• 150 g cheese (e.g. Gouda), grated
• ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter in a saucepan. Add the peeled onions and finely chopped garlic and sauté until translucent. Dust with flour and sauté. Then deglaze with the hot vegetable stock. Add the white wine and bring to a boil. Season with salt and pepper. Simmer over medium heat for about 10 minutes. Remove the crust from the baguette slices and toast them. Ladle the finished soup into ovenproof soup bowls. Place the baguette slices on top and sprinkle with cheese. Bake in a preheated oven at 200°C for about 10 minutes. Garnish with the parsley and serve.