John Myers
Ingredients for 6 servings:
- 200 g onion(s), yellow
- 150 g shallot(s)
- 150 g onion(s), red
- 750 ml vegetable broth, clear
- 300 ml white wine, dry
- 6 slices of baguette
- 100 g cheese, spicy (organic Gouda), grated
- 30 g butter
- Sea salt (Fleur de Sel)
- Pepper, white and black
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heat the butter in a saucepan and add the sliced onions and shallots. If the onions have sprouts inside, remove them. Halve the onion and slice into half rings if desired; this tastes just as good. Fry the onions, stirring frequently, for about 10 minutes until soft, but do not allow them to brown. Pour in the stock and wine and slowly bring the soup to a boil. Season with fleur de sel and pepper, using more white than black pepper. Cover and simmer for another 15 minutes over low heat. Meanwhile, toast the bread in a pan without any fat until brown. Ladle the soup into ovenproof cups or bowls, top each with a slice of toasted bread, and sprinkle with Gouda cheese. Bake in a preheated oven at 250°C (480°F) for 4-6 minutes. Serve the bowls on plates.
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