John Myers
Ingredients for 2 servings:
- 5 large onions
- 3 tbsp, sifted rye flour
- 750 ml vegetable stock
- salt and pepper
- 3 slices of toast (wholemeal)
- some garlic
- 60 ml butter, for frying
- 3 slices of cheese, e.g. Gouda
- some olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
topped with cheese
Peel and slice the onions. Heat the butter in a pan and fry the onions until brown and translucent. Then add the flour and stir. Pour in the stock. Season with salt and pepper to taste or add a little more stock if desired. Simmer for about 20-30 minutes. After 20-30 minutes, heat a pan and add olive oil and garlic. Fry the slices of toast until nice and crispy. Place the slices of toast on the already filled plate of soup and top with cheese. Then bake until the cheese has melted. Tip: The soup tastes especially good if you puree some of the onions before adding the flour. This gives the soup a creamy consistency. If you like, you can also deglaze the soup with white wine. The soup tastes best when it’s left to simmer for a while, so it’s great to prepare in the morning or the day before.
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