onion soup

Ingredients for 4 servings:

• 8 large onions
• 1 clove(s) garlic
• 1 tbsp butter
• 1 tbsp margarine
• 1 tbsp flour
• ¼ liter wine, white, dry
• 1 liter of broth (not chicken broth)
• 3 sprigs of thyme (or 1 1/2 tbsp dried)
• 4 slices of toast
• 6 tbsp cheese (Emmental or Gouda), grated
• Salt
• pepper
• possibly sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and garlic. Halve the onions and finely dice them (although I prefer them sliced). Finely chop the garlic. Heat the butter and margarine and sauté the onions. Add the garlic and coat with the flour. Allow the mixture to brown slightly, then deglaze with white wine and add the stock. Bring to a boil and simmer for about 20 minutes. Strip the thyme sprigs, add the leaves to the soup, and simmer for another 5 minutes. Finally, season with salt and pepper and add sugar if desired. Dice the slices of bread and toast them in a pan with a little fat (croutons). Divide the soup among four cups, add the croutons, and sprinkle with cheese. Bake in the oven with top heat (grill) until the cheese has melted and is lightly browned.