Mixed onion soup

Ingredients for 6 servings:

• 1 kg onion(s)
• 6 tbsp lard or clarified butter
• 0.2 liters of dry white wine (e.g. Elbling)
• 1 ½ liters of homemade broth (bone, beef, chicken or vegetable broth)
• 50 g flour, brown (see explanation below)
• 1 baguette(s), stale, cut into approximately 2.5 cm thick slices
• 200 g cheese such as Gruyère or Emmental, in one piece
• 1 bouquet garni (herb bouquet with thyme and bay leaf)
• herbal salt
• Black pepper, ground
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Ennenzopp, recipe from a lot of stupid man

Peel the onions and slice into rings. In a large, wide frying pan, melt the lard and sauté the onions over low to medium heat until soft. Season with salt, pepper, paprika, and sugar. In a dry frying pan, toast the flour (without adding any fat) over low to medium heat until it turns a light brown color. Immediately remove the pan from the heat to prevent the flour from burning. Add the onions and brown flour to a tall soup pot. Add the white wine, stock, and the herb bundle. Bring everything to a boil briefly, then simmer for 45 minutes—a little longer is fine; it won’t hurt anything. Lightly toast the baguette in the toaster. Grate the cheese. Preheat oven to 200°C (top/bottom heat). Remove the herb bundle and blend the soup either with an immersion blender or using a food mill. Ladle the soup into ovenproof soup bowls, top each with a slice of baguette, sprinkle with cheese, and briefly gratinate in a warm oven until golden brown. Tip: This “brown” flour (brongt miel) can be made in larger batches. Store cooled leftovers in a tightly sealed jar. It is used to thicken brown sauces and broths.