onion soup

Ingredients for 4 servings:

• 4 medium-sized onions (without peel approx. 100g)
• 40 g butter
• 1 tbsp, leveled flour
• ½ liter meat broth
• ¼ liter wine, white, dry
• 1 tsp caraway seeds
• Salt
• Pepper, freshly ground
• 8 slices of baguette
• 100 g cheese (Gruyère)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Onion soup

Peel the onions and slice them into thin rings. Melt the butter in a casserole dish and sauté the onion rings over low heat for about 15 minutes until soft, stirring frequently and not allowing them to brown. Sprinkle with flour. Add the stock, wine, and caraway seeds, stir well, season with salt and pepper, and simmer covered for about 10 minutes over medium heat. Meanwhile, preheat the oven to 220°C. Toast the slices of bread and place two in each ovenproof soup bowl. Pour the soup over the bread and sprinkle with the grated cheese. Bake the bowls on the middle rack of the oven for about 5-7 minutes, until the cheese is golden brown. The soup tastes particularly good when perfumed with 2 cl of cognac at the end.