Onion cream mustard soup

Name: Onion cream mustard soup
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 kg Onions; 3 TABLESPOONS Oil; 1-2 TABLESPOONS Flour; 1/4 l dry white wine; 1 1/2 l Vegetable broth (instant); 3 Stem(s) Marjoram; 250 g Whipped cream; 250 g grated medieval Gouda cheese; 1-2 TABLESPOONS Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 kg Onions
3 TABLESPOONS Oil
1-2 TABLESPOONS Flour
1/4 l dry white wine
1 1/2 l Vegetable broth (instant)
3 Stem(s) Marjoram
250 g Whipped cream
250 g grated medieval Gouda cheese
1-2 TABLESPOONS Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel onions and cut them into rings. Heat the oil in a pot. Fry the onions in it until golden brown. Dust with flour, add wine and stock while stirring, bring to the boil and simmer for about 10 minutes. Wash the marjoram, pluck the leaves from the stalks and chop them a little if necessary.
2
Add cream, 150 g cheese and marjoram. Season to taste with mustard, salt and pepper. Sprinkle some cheese over the soup. Add the rest extra. Puff pastry sticks taste good with it