Light onion soup

Ingredients for 4 servings:

• 450 g onion(s)
• 100 g butter
• 2 tbsp flour
• 150 ml sparkling wine or white wine
• 750 ml vegetable stock
• 2 slices of wholemeal toast
• Salt
• 1 tsp cornstarch
• 2 pinches sweet paprika powder
• 2 tbsp dill, fresh (or 2 tsp dried)
• pepper
• 200 ml cream

Instructions

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

Peel the onions. Finely slice a quarter of the onions and chop the rest. Heat 40g of butter in a saucepan and sauté the diced onions. When the onions are translucent but not yet browned, sprinkle with flour. Deglaze with the sparkling wine or white wine. Reduce for a few minutes. Pour in the vegetable stock. Bring to a boil, then simmer over low heat for about 25 minutes. Meanwhile, cut the bread into small cubes. Heat 40g of butter in a pan and toast the bread cubes. Remove from the pan and keep warm. Melt the remaining butter. Add the onion strips, sprinkle with paprika and cornstarch, and fry until crispy. Keep warm. Add the dill to the soup. Remove from the heat, let cool slightly, and puree. Return to the heat, season with salt and pepper. Stir in the cream, but do not allow to boil again. Serve the onion soup sprinkled with the bread cubes and onion strips.