Onion Soup in Style of Parisian Market Women

Peel the onions and cut into fine rings - so the original! The soup is sometimes very difficult to spoon, so it makes sense to halve or quarter the onions and then cut or slice them into fine rings.

Heat the oil in a large saucepan and fry the onions until the onion juice has leaked out. Season the onions with salt and pepper and mix thoroughly.

Gradually pour in the wine and then the broth and simmer for 60 minutes with the lid slightly open.

Meanwhile, heat the butter in a pan and fry the bread slices (toast or baguette) until crispy brown. Here, too, if you want it to be easier to eat, you should cut the bread a little smaller, but in the original, whole slices are used. These swim better, of course.

Fill the onion soup into bowls, place the bread on top of the onion soup, sprinkle with cheese and paprika.

Bake the soup in the oven at 220 degrees (convection) or under the grill until golden brown (approx. 8 minutes) and serve immediately.