Cream of onion soup, baked

Ingredients for 2 servings:

• 4 onions
• 2 tbsp olive oil
• 2 tbsp butter
• 150 ml wine, white, dry
• 200 ml vegetable stock
• 200 ml sweet cream
• 3 slice(s) brown bread, wafer-thin slices
• 150 g mountain cheese, grated
• Salt and pepper, white from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thinly slice the onions (works well in a bread machine) and sauté them in a melted butter and olive oil mixture. Add the white wine, vegetable broth, and sweet cream, salt and pepper to taste, and simmer for about 20 minutes. Ladle the soup into ovenproof bowls. Remove the crusts from the brown bread and place them on top. Sprinkle the bread evenly with the cheese. Bake in a preheated oven at 200°C (400°F) until the cheese is melted and lightly browned. Serve the soup with a knife, fork, and spoon.