Onion soup

Name: Onion soup
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 vegetable onions (about 500 g); 1 collar Spring onions; 2 medium-sized carrots; 60 g Butter or margarine; 125 ml dry white wine; 1 l clear vegetable broth (instant); 2 stem(s) fresh thyme; 3 discs Rye toast bread; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS grated cheese (e.g. medieval Gouda)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 vegetable onions (about 500 g)
1 collar Spring onions
2 medium-sized carrots
60 g Butter or margarine
125 ml dry white wine
1 l clear vegetable broth (instant)
2 stem(s) fresh thyme
3 discs Rye toast bread
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS grated cheese (e.g. medieval Gouda)

Directions

1
Clean and quarter the vegetable onions and cut them into thin slices. Clean and wash spring onions and cut them diagonally into rings. Peel and wash carrots and cut them into thin slices. Heat 30 g fat in a pot and fry the vegetable onions in it. Deglaze with white wine.
2
Add spring onions and stock, bring to the boil and let it boil for about 5 minutes. Wash the thyme, chop finely and add it to the soup with the carrot slices and let it boil again briefly. Remove the crusts from the bread and dice it. Heat the remaining fat in a pan and fry the bread cubes in it until golden brown. Season the onion soup with salt and pepper, pour into cups, sprinkle with croutons and cheese and place under the preheated grill for 1-2 minutes