John Myers
Onion Soup with Cheese and Bread Crust
The perfect onion soup with cheese and bread crust recipe with a picture and simple step-by-step instructions.
- 400 g Fresh onions
- 50 g Butter
- 1 tbsp Sugar
- 6 Discs Baguette
- 60 g Grated Emmental
- 1 Spring onions fresh
- 800 ml Vegetable broth
- Salt and pepper
- Peel the onions, halve and cut into fine strips. Put the butter in a saucepan and sauté the onions, sprinkle with sugar and let them caramelize. Reduce the heat and simmer the onions slowly until golden brown and soft for about 40 minutes, stirring occasionally Pour over the onions and season everything well with salt and pepper
- Lightly toast the baguette slices on a toaster. Clean the spring onions, wash and cut into fine rings. Turn on the oven grill. Pour the onion soup into two soup cups and sprinkle with the spring onions. Cover each with 3 slices of bread and sprinkle evenly with cheese. Put the soup cups on the middle rack in the hot oven. Baked onion soup in about 10-12 minutes until golden brown and crispy. Serve hot.
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