Light onion soup with Brie

Ingredients for 1 servings:

• 250 g onion(s)
• 10 g butter
• 1 tsp instant flour
• 1 pinch of garlic paste
• 30 ml Cremefine for cooking, 15% fat
• 300 ml chicken broth or vegetable broth
• 20 g Brie(s)
• 1 tsp mixed herbs (8 herbs), frozen
• 1 dashes lime juice or lemon juice
• salt and pepper
• nutmeg
• 30 ml white wine

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

a single soup

Peel the onions, halve them, and slice them thinly. Heat the butter in a saucepan and gently sauté the onions, stirring frequently, until softened. They should remain light in color. Sprinkle the flour over the onions, stir, and sauté briefly. Pour in the wine, crème fraîche, and stock, along with the garlic paste and chopped Brie. Mix everything well in the pan and simmer for about 15 minutes. After cooking, spoon some of the onions out of the pan onto a plate and keep warm. Purée the soup with a hand blender until it reaches the desired consistency. Season to taste with the herbs, lime juice, salt, pepper, and nutmeg. Ladle the soup into a soup bowl, arrange the warm onions on top, garnish, and serve. The soup has approximately 330 kcal.