Baked onion soup with croutons

Ingredients for 8 servings:

• 600 g onion(s)
• 2 tbsp oil
• 1 tsp sugar
• Salt and pepper from the mill
• 1 liter meat broth, instant
• 250 ml beer, dark
• 2 cloves garlic
• 1 tsp Worcestershire sauce
• 4 slices of toast
• 2 tbsp butter
• 100 g cheese (Gruyère)

Instructions

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

my favorite soup for cold days

Peel the onions and slice them into thin rings. Heat the oil in a pan and sauté the onions for 10-15 minutes until softened. Season with sugar, salt, and pepper and continue to sauté, stirring occasionally, until light brown. Add the broth and beer, bring to a boil, and simmer for another 10 minutes. Peel the garlic cloves and press them into the soup. Season to taste with Worcestershire sauce, salt, and pepper. Preheat the oven to 200°C (fan oven). Dice the bread. Melt the butter in a pan and toast the bread cubes until golden brown on all sides. Ladle the soup into ovenproof soup bowls, top with the toasted bread cubes and sprinkle with the cheese. Bake in the oven for 5-10 minutes until the cheese has melted, then serve immediately.