Onion soup (Zwiebelsuppe).

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 500 g Onions
  • 2-3 TABLESPOONS Oil
  • 1 heaped tbsp. flour
  • 1⁄2 l dry white wine
  • 1 TABLESPOON vegetable or meat broth, salt, pepper (instant)
  • 1 Baguettebrötchen oder 75 g Baguettebrot
  • 100 g Gruyère or Comté cheese
  • 1-2 TABLESPOONS Cognac

Directions

  1. 1

    Peel onions and cut them into thin rings with a sharp knife or slice them into fine rings on a vegetable grater. Heat the oil in a large pot. Fry the onions in it at low heat while stirring for about 10 minutes until transparent, but do not brown.

  2. 2

    Sprinkle flour over the onions and sauté lightly. Pour wine and 1 l water, stir in the stock. Season with salt and pepper. Bring to the boil and simmer covered for about 20 minutes.

  3. 3

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Cut baguette into 6 thin slices and toast in toaster until golden brown. Grate cheese finely.

  4. 4

    Season soup with salt and pepper, if necessary refine with cognac. Fill half of the soup into ovenproof soup cups or plates. Place 1 slice of baguette on each and pour some of the stock over the slices.

  5. 5

    Sprinkle with cheese and bake in a hot oven for 5-7 minutes. If you don't have ovenproof cups, you can cook the soup in a casserole dish, cover it with baguette, sprinkle cheese on top and gratinate. Then arrange in portions.

Nutrition Facts

KCAL
260 kcal
CARBS
15 g
FATS
13 g
PROTEINS
7 g