Onion soup with croutons

Name: Onion soup with croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Emmental cheese; 600 g Onions; 4 TABLESPOONS Oil; 1 TABLESPOON Flour; 600 ml Vegetable broth (instant); 150 ml dry white wine; 2 discs (30 g each) White bread; 1/4 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Emmental cheese
600 g Onions
4 TABLESPOONS Oil
1 TABLESPOON Flour
600 ml Vegetable broth (instant)
150 ml dry white wine
2 discs (30 g each) White bread
1/4 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
baking paper

Directions

1
Grate cheese. Peel onions and cut into rings. Heat oil in a pot, fry onions in it, dust with flour, sauté, deglaze with broth and wine. Let simmer for about 8 minutes.
2
Meanwhile roast bread. Cut out 4 circles from each slice of bread and place them on a baking tray lined with baking paper. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 4 minutes.
3
Wash parsley, dab dry and chop finely. Season soup with salt, pepper and sugar. Fill the soup into four soup bowls, place two slices of bread on top and serve sprinkled with parsley.