Jasmine onion soup

Ingredients for 4 servings:

• 5 large onions, diced
• e.g. butter or lard
• 4 slices of toast
• 100 g cheese of your choice
• 750 ml vegetable stock
• 250 ml dry white wine
• 1 pinch of caraway
• 1 clove(s) garlic
• possibly chili flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the onions in a suitably large pot and sauté in butter or lard until translucent. Add the garlic, which has been pressed through a press, and fry. When the onions are almost translucent, add the caraway seeds and sauté briefly. Then deglaze the dish with stock and wine and bring to a boil. For a more exotic twist, add a few chili flakes. While the soup is cooking, toast the bread and cut it into pieces. Preheat the oven to about 200°C (top heat). Ladle the soup into small bowls, add the toast pieces, and top with the cheese. Bake in the oven until the cheese has melted.