Onion soup with cheese baguette

Ingredients for 6 servings:

• 200 g onion(s), red
• 200 g shallot(s)
• 200 g spring onions
• 20 g butter
• 1 tbsp sugar
• 1 clove(s) garlic, finely chopped
• 2 tbsp balsamic vinegar
• 200 ml white wine
• 1 liter beef broth
• ½ tsp parsley, chopped
• salt and pepper
• 12 slice(s) white bread or toast, small
• n. B. Cheese, strong, sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sophisticated starter

Peel, trim, and finely chop all onions. Finely slice the tender green parts of the spring onions and set aside. Melt the butter in a large saucepan, add the sugar, and brown. Sauté the onions and garlic in it, drizzle with vinegar. Pour in the white wine and reduce slightly. Pour in the beef broth and simmer for about 15 minutes. Season with parsley, salt, and pepper. Add the tender green parts of the spring onions. Top the white bread with strong cheese, season with pepper, and bake briefly in the oven at 200°C until golden brown. Serve the soup and serve with the baguette.