French onion soup with Franconian wine

Ingredients for 4 servings:

• ½ kg onion(s)
• 80 g butter
• 850 ml beef broth
• 150 ml wine, dry Franconian white wine
• Salt
• pepper
• 4 slices of toast
• 1 clove(s) garlic
• 30 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onions, halve them, and slice them thinly. Sauté the onion slices in 50g of melted butter in a saucepan until golden brown. Add the stock and bring to a boil. Cook the onions over medium heat for about 10-15 minutes. Pour in the wine and season with salt and pepper. Melt the remaining butter in a large pan and toast the slices of bread until golden brown. Lightly grate the garlic clove onto the bread slices. This gives them a delicate garlic flavor. If you don’t like garlic, you can simply omit it. Ladle the soup into 4 large ovenproof soup bowls. Divide the bread slices between the bowls and sprinkle with the grated cheese. Place the soup bowls on the rack in the preheated grill. The soup is ready when the cheese is lightly browned. Consume immediately to keep the toast crispy.