Onion soup with Mett-croutons

Name: Onion soup with Mett-croutons
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1.25 kg Onions; 1–2 Garlic cloves; 5-6 Stem(s) Thyme; 4 TABLESPOONS butter/margarine; 300 ml White wine; 3 TABLESPOONS Broth; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 8 discs Baguette; 250 g Pork sausage; 80 g grated cheese (e.g. Gouda or Appenzeller)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1.25 kg Onions
1–2 Garlic cloves
5-6 Stem(s) Thyme
4 TABLESPOONS butter/margarine
300 ml White wine
3 TABLESPOONS Broth
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
8 discs Baguette
250 g Pork sausage
80 g grated cheese (e.g. Gouda or Appenzeller)

Directions

1
Peel onions and garlic. Cut onions into fine rings, chop garlic finely. Wash the thyme and remove the leaves.
2
Fry the onions and garlic in 2 tbsp. hot fat until golden brown. Deglaze with wine and 2 l water, bring to the boil. Season with broth, half of thyme and pepper. Simmer covered for about 20 minutes.
3
Spread the baguette with ground pork, press down gently. Fry the remaining hot fat on the mead side first, then the bread side. Remove.
4
Season soup with salt, pepper and 1 pinch of sugar. Distribute into ovenproof soup bowls. Place the mead croutons on top. Sprinkle with cheese and remaining thyme. Bake under the hot grill or at maximum oven temperature for 4-5 minutes.