Maultaschen in onion soup, topped with cheese and sprinkled with chives

Ingredients for 4 servings:

• 1 pack of BÜRGER Maultaschen traditional Swabian
• 2 kg vegetable onions
• 80 g clarified butter
• 1 tbsp flour
• 300 ml dry white wine
• 1 ½ liters of beef broth
• 2 bay leaves
• 3 sprigs of thyme
• ½ tsp black pepper
• 4 slices of Emmental cheese
• 120 g Comté or Gruyère cheese, coarsely grated
• 1 bunch of chives, cut into rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

1. Halve and peel the onions, and cut into 3-4 mm thick slices. Heat the clarified butter in a saucepan and caramelize the onions over medium heat for 20 minutes until golden brown. Deglaze with white wine and reduce completely. Add the flour and stir in. Then pour in the broth and simmer uncovered over medium heat for 1 hour. After 30 minutes, place the bay leaves, peppercorns, and thyme in a disposable tea bag, tie it, and add to the soup. 2. Season the soup with salt and remove the spiced tea bag. Cook the Maultaschen in the soup according to the package instructions. Preheat the oven to the grill function. 3. Ladle the soup into ovenproof bowls and top with the Maultaschen. Place on a baking sheet and top each with a slice of Emmental cheese and plenty of grated cheese. Bake for 6-8 minutes until the cheese is nicely browned and serve the soup hot sprinkled with chives.