Gratinated Onion Soup in Italian, Bavarian Style

Dice the 3 slices of farmer's bread, cut the onions into small slices, peel the 2 cloves of garlic and use the garlic press to chop. Meanwhile preheat the oven to 150 degrees (top-bottom heat). In a coated pan, lightly roast the onions in clarified butter, then add the crushed cloves of garlic and sear them only briefly. Now bring the vegetable stock with the beer and the Franconian white wine to the boil and add the braised onions with garlic to the soup, bring to the boil briefly. Then transfer to soup cups.

Fry the bread cubes and two whole lightly pressed garlic cloves with skin in the olive oil until the bread cubes are crispy, then drain on the kitchen paper.

Rub Parmesan into the soup cups until the soup is no longer visible, add the toasted bread cubes and another layer of Parmesan until the cubes are covered, then bake for about 5-10 minutes at 200 degrees, not too long, otherwise it will Parmesan bitter.