Onion soup

Name: Onion soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Vegetable Onions; 1 Garlic clove; 6 Stem(s) Oregano; 6 Branches of rosemary; 1 TABLESPOON Oil; 4 TSP Instant vegetable stock; 100 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 4 discs (10 g each) Meter bread; 50 g grated low-fat cheese (17 % fat absolute)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Vegetable Onions
1 Garlic clove
6 Stem(s) Oregano
6 Branches of rosemary
1 TABLESPOON Oil
4 TSP Instant vegetable stock
100 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
4 discs (10 g each) Meter bread
50 g grated low-fat cheese (17 % fat absolute)

Directions

1
Peel onions and cut them into rings. Peel garlic and chop finely. Wash the oregano, dab dry and remove the leaves. Wash rosemary, shake dry, pluck needles from twigs.
2
Heat the oil in a large pot. Fry the onions, garlic and rosemary in it. Deglaze with 1 litre of water. Bring to the boil, stir in broth. Cover and simmer for about 20 minutes. Add wine to the soup, season with salt, pepper, oregano and sugar.
3
Pour soup into 4 ovenproof soup bowls. Put 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.
4
Remove from the oven and serve immediately.