Covered onion soup

Name: Covered onion soup
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g Onions; 2 Garlic cloves; 3 Branches of rosemary; 2 TABLESPOONS Oil; 1 heaped tbsp. flour; 1⁄2 l dry white wine; 1 TABLESPOON Vegetable broth (instant); 200 g Baguette; 200 g Gruyère cheese; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g Onions
2 Garlic cloves
3 Branches of rosemary
2 TABLESPOONS Oil
1 heaped tbsp. flour
1⁄2 l dry white wine
1 TABLESPOON Vegetable broth (instant)
200 g Baguette
200 g Gruyère cheese
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
baking paper

Directions

1
Peel onions and garlic. Cut or slice the onions into rings. Chop garlic finely. Wash the rosemary, dab dry, remove the needles and chop finely.
2
Heat the oil in a large pot. Fry the onions and garlic over a low heat for about 10 minutes while stirring until soft and glassy, without browning. Approx. 2⁄3 Braise the rosemary briefly.
3
Sprinkle flour over the onions and sauté lightly. Deglaze with wine and 1 l water, bring to the boil and stir in stock. Season soup with salt, pepper and 1 pinch of sugar and simmer covered for about 20 minutes.
4
In the meantime, preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Cut the baguette into 12 thin slices and place them on the baking tray. Grate cheese finely.
5
Mix with the remaining rosemary. Spread on the baguette slices. Bake in a hot oven for 5-7 minutes. Flavour the soup again and serve. Spread the baguette on top and serve immediately.