French onion soup

Ingredients for 4 servings:

• 700 g onion(s)
• 1 clove(s) garlic
• 20 g margarine
• 150 ml red wine, dry
• 1 liter broth, clear
• 4 slice(s) of toast bread (20 g each)
• 4 tbsp Emmental cheese (20 g each), grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Onion soup

Peel the onions and garlic and slice very thinly. Heat the margarine, sauté the vegetables while stirring, then cover and simmer over low heat for 20 minutes. Stir occasionally. This will reduce the spiciness and develop the soup’s typical aroma. Preheat the oven to 200°C (top/bottom heat). Pour in the wine and bring to a boil. Let it simmer uncovered for a few minutes, then stir in the stock. Bring the soup to a boil and then divide it between 4 soup bowls. Toast some bread and place a slice on top of each one. Sprinkle with cheese. Bake in the hot oven on the middle shelf for 10 minutes. Tip: If you prefer, you can also use dry white wine (which is my preferred version).