onion soup

Ingredients for 4 servings:

• 500 g onion(s)
• 8 spring onions
• 2 tbsp butter
• 2 tbsp sunflower oil
• some salt and pepper
• herbal salt
• Sugar
• Caraway seeds
• 5 tbsp white wine, dry
• 1 liter vegetable broth
• 4 slices of farmhouse bread
• 1 clove(s) garlic, peeled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onions and slice into thin rings. Trim the spring onions and slice them into thin rings. Heat the oil and butter in a saucepan and fry the onions over medium heat until golden brown. Season with salt, pepper, herb salt, sugar, and caraway seeds. Deglaze with the white wine and reduce slightly. Pour in the vegetable stock, cover, and simmer over medium heat for 15 minutes. Two minutes before the end of the cooking time, add the spring onions to the soup. Toast the slices of farmhouse bread in the toaster and then rub them with the garlic clove. Season the soup again if desired and serve.