Fine onion soup

Ingredients for 3 servings:

• 50 g cheese (Emmental)
• 600 g onion(s)
• 4 tbsp oil
• 1 tbsp flour
• 600 ml vegetable broth (instant)
• 150 ml white wine
• 2 slices of white bread
• 2 sprigs of parsley
• 1 pinch(s) of sugar
• Salt and pepper, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grate the cheese, peel the onions, and slice them into thin rings. Heat the oil in a pan and fry the onions. Dust with flour and sauté. Deglaze the onions with the broth and wine. Simmer for about 8 minutes. Toast the bread and cut out 4 circles from each slice. Place on a baking sheet lined with baking paper. Sprinkle with cheese and bake in a preheated oven (200°C) for about 4 minutes. Wash the parsley, shake dry, and chop. Season the soup with salt and sugar. Ladle into four soup bowls, top each with two slices of baked bread, and sprinkle with parsley.