Winter-style onion soup

Ingredients for 3 servings:

• 80 g bacon cubes
• 300 g onion(s), cut into strips
• 100 g carrot(s)
• 20 g garlic
• 2 g chili
• 20 g sugar
• 300 ml malt beer
• 800 ml chicken stock
• 100 ml white wine
• 2 sprigs of thyme
• 2 bay leaves
• salt and pepper
• 4 slices of toast
• 20 g butter
• 60 g Emmental cheese, mild

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

For the croutons, spread the slices of toast with butter, cut them in half, and finely grate the cheese. Add the clarified butter and bacon to the pot and fry until crispy. Add the onions, carrots, garlic, and chili, then add the sugar and let it caramelize lightly. Deglaze with the malt beer and simmer until it has completely evaporated. Deglaze with the chicken stock and white wine. Add the thyme and bay leaves and simmer until the soup has reduced by about a third. Place the halved slices of toast buttered side up on the grill or toaster. Brown, turn the toast over, sprinkle with cheese, and let it melt again until the cheese has melted. Season the soup with salt and pepper to taste and serve with slices of toast.