Light onion soup

Name: Light onion soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Vegetable Onions; 1 Garlic clove; 1/2 bunch Thyme; 1 TABLESPOON Oil; 1 knife tip Cayenne pepper; 4 TSP Instant vegetable stock; 100 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 4 discs (15 g each) Meter bread; 50 g grated low-fat cheese (17 % fat absolute)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Vegetable Onions
1 Garlic clove
1/2 bunch Thyme
1 TABLESPOON Oil
1 knife tip Cayenne pepper
4 TSP Instant vegetable stock
100 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
4 discs (15 g each) Meter bread
50 g grated low-fat cheese (17 % fat absolute)

Directions

1
Onions peel, quarter and in fine rings cut. Peel garlic and chop finely. Wash the thyme, dab dry and remove the leaves. Heat the oil in a large pot. Fry onions, garlic and thyme in it.
2
Dust with cayenne pepper. Deglaze with 1 liter of water. Bring to the boil, stir in stock. Cover and simmer for about 20 minutes. Add wine to the soup, season with salt, pepper and sugar. Pour soup into 4 ovenproof soup bowls.
3
Place one slice of bread in each and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove from the oven and serve immediately.