Onion soup with camembert baguette

Ingredients

Directions

1. 1

   Onions peel and in thin rings planes and/or cut. Heat the oil in a pot. Fry the onions in the oil until translucent, turning them

2. 2

   Deglaze with wine and a good 600 ml of water and bring to the boil. Stir in stock. Season with salt, pepper and cumin. Simmer covered at low heat for about 15 minutes

3. 3

   Cut the camembert into 8 thin slices. Cover the baguette with 2 slices of camembert. Bake under the hot grill or on the highest heat in the oven until golden brown

4. 4

   Season the onion soup with salt and pepper to taste. Arrange in four soup bowls. Serve with a slice of Camembert baguette

5. 5

   Instead of Camembert, you can also sprinkle the baguette with grated Emmental cheese or medium old Gouda cheese and gratinate it. Use large onions for the soup. They can be peeled faster and with less waste and are easier to slice or cut.