Onion soup with bacon and tomatoes

Ingredients for 2 servings:

• 1.2 kg onion(s)
• 3 tbsp margarine
• 3 tbsp flour
• 300 ml dry white wine
• 1 liter vegetable broth
• 150 g bacon, streaky
• 200 g cherry tomatoes
• 3 sprigs of thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

without cheese

Halve 1 kg of the onions and cut into half rings. Melt 2 tablespoons of margarine in a saucepan and sauté the onions, stirring constantly, until translucent. Sprinkle the flour over the onions and stir in. Add the wine, stock, and thyme and simmer for 25 minutes, adding a little more stock if needed. Season with salt and pepper. Melt 1 tablespoon of margarine in a pan, dice the bacon and slice the remaining onions. Add both and fry until the onions are browned. Halve the cherry tomatoes, add them briefly to the pan, and season with pepper. Remove the thyme sprigs, ladle the onion soup into deep bowls, and place the fried onion mixture in the center.