Onion and cheese soup

Name: Onion and cheese soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp 2 (à approx. 420 g) vegetable onions; 6 TABLESPOONS Oil; 2 TABLESPOONS Flour; 1200 ml Vegetable broth (instant); 1 (approx. 245 g) Cabanossi; 1/2 bunch Parsley; 100 g Leerdammer processed cheese; 200 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp ground cumin; 1 pinch Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp 2 (à approx. 420 g) vegetable onions
6 TABLESPOONS Oil
2 TABLESPOONS Flour
1200 ml Vegetable broth (instant)
1 (approx. 245 g) Cabanossi
1/2 bunch Parsley
100 g Leerdammer processed cheese
200 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp ground cumin
1 pinch Sugar

Directions

1
Onions peel, halve and cut the halves into slices. Heat oil in a pot, add onions and braise for 8-10 minutes while turning over medium heat. Sprinkle with flour, sauté and deglaze with stock.
2
Bring to the boil and simmer for about 7 minutes at low heat. In the meantime cut the cabanossi into slices. Wash parsley, dab dry and chop finely. Add cheese, cabanossi and wine, bring to the boil again and season the soup with salt, pepper, cumin and sugar.
3
Serve the soup sprinkled with parsley.