Rapid leek and onion soup

Name: Rapid leek and onion soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Onions; 300 g Leeks; 100 g Diced ham; 4 TABLESPOONS Olive oil; 7-10 Tbsp Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/4 l dry white wine; 1 TABLESPOON Vegetable broth (instant); 4 Disc/s Baguette; 40 g Gouda (play); baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

It's so wonderful when the house smells of onion soup! This version takes only 25 minutes and - whoosh, the soup is spoonable with gratinated baguette.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Onions
300 g Leeks
100 g Diced ham
4 TABLESPOONS Olive oil
7-10 Tbsp Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/4 l dry white wine
1 TABLESPOON Vegetable broth (instant)
4 Disc/s Baguette
40 g Gouda (play)
baking paper

Directions

1
Peel the onions. Clean and wash the leek. Cut both into rings. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cover baking tray with baking paper.
2
Fry the ham in oil. Fry onions, leek and 1 teaspoon thyme. Dust with flour and sweat. Add wine, 3⁄4 l water and stock, bring to the boil and simmer for about 10 minutes.
3
Put bread on the tray. Grate cheese, spread it on top. Bake in the oven for about 5 minutes. Season soup to taste with salt and pepper, arrange it on a plate and put 1 cheese baguette on each.