Parisian onion soup

Ingredients for 4 servings:

• 50 g butter
• 350 g onion(s)
• 3 cloves garlic
• 35 g flour
• 650 ml vegetable broth, hot
• 150 ml wine, white, dry
• Pepper, freshly ground black
• Salt
• 4 slices of baguette
• 150 g cheese (grated Comté)
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat butter in a saucepan. Peel and slice the onions and add to the pan. Peel and finely chop the garlic cloves and add to the pan, sauté until translucent. Sprinkle with flour and sauté. Deglaze with the hot vegetable stock. Add dry white wine and bring to the boil. Season with pepper and salt. Simmer for 10 minutes over medium heat. Cut off the baguette crust and toast. Ladle the soup into four ovenproof soup bowls and carefully place slices of bread on top, then sprinkle with grated Comté. Bake for approx. 10 minutes in a preheated oven (200°C/Gas Mark 3). Wash the parsley, pat dry, finely chop and scatter decoratively over the soup.