Onion and cheese soup

Name: Onion and cheese soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Onions; 200 g Leeks (leek); 50 g streaky smoked bacon; 1 Pot of thyme; 1-2 Garlic cloves; 2-3 TABLESPOONS Olive oil; 1 l Vegetable broth (instant); 100 ml dry white wine; 100 g medieval Gouda cheese; 1/2 Baguette-Brot; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Onions
200 g Leeks (leek)
50 g streaky smoked bacon
1 Pot of thyme
1-2 Garlic cloves
2-3 TABLESPOONS Olive oil
1 l Vegetable broth (instant)
100 ml dry white wine
100 g medieval Gouda cheese
1/2 Baguette-Brot
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Thyme

Directions

1
Peel the onions. Clean and wash the leek. Cut both into fine rings. Cut bacon into small cubes. Wash and chop thyme.
2
Peel garlic and press through a garlic press. Heat olive oil in a large casserole. Leave out the bacon. Add onions, leek, garlic and thyme and fry. Deglaze with stock and white wine, bring to the boil and simmer covered for about 20 minutes. In the meantime, cut or grate cheese into fine slices. Cut baguette into about 12 slices. Season soup with salt, pepper and sugar. Pour soup into ovenproof soup bowls. Put slices of bread on top of the soup.
3
Cut baguette into about 12 slices. Season soup with salt, pepper and sugar. Pour soup into ovenproof soup bowls. Put slices of bread on top of the soup. Spread cheese on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Serve garnished with thyme