Covered onion soup

Name: Covered onion soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Onions; 3 Garlic cloves; 3 Stem(s) Rosemary; 2 TABLESPOONS Oil; 850 ml Vegetable broth; 150 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 8 discs (approx. 200 g) Baguette bread; 200 g Gruyère cheese; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Onions
3 Garlic cloves
3 Stem(s) Rosemary
2 TABLESPOONS Oil
850 ml Vegetable broth
150 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
8 discs (approx. 200 g) Baguette bread
200 g Gruyère cheese
baking paper

Directions

1
Peel onions and garlic. Cut onion into rings, chop garlic finely. Wash the rosemary, shake dry and chop finely. Heat oil in a pot.
2
Stew onions and garlic in it at low heat for about 10 minutes until soft, without browning. Add about 2/3 rosemary and braise briefly. Deglaze with stock and wine, season with salt, pepper and sugar. Simmer covered soup for about 15 minutes
3
Cut the baguette into slices and spread them on a baking tray lined with baking paper. Grate cheese, mix with remaining rosemary and spread on the slices of bread. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 5-7 minutes. Season soup to taste, arrange in soup bowls, cover with slices of bread