Onion soup (Zwiebelsuppe).

Name: Onion soup (Zwiebelsuppe).
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g Onions; 2-3 TABLESPOONS Oil; 1 heaped tbsp. flour; 1⁄2 l dry white wine; 1 TABLESPOON vegetable or meat broth, salt, pepper (instant); 1 Baguettebrötchen oder 75 g Baguettebrot; 100 g Gruyère or Comté cheese; 1-2 TABLESPOONS Cognac

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g Onions
2-3 TABLESPOONS Oil
1 heaped tbsp. flour
1⁄2 l dry white wine
1 TABLESPOON vegetable or meat broth, salt, pepper (instant)
1 Baguettebrötchen oder 75 g Baguettebrot
100 g Gruyère or Comté cheese
1-2 TABLESPOONS Cognac

Directions

1
Peel onions and cut them into thin rings with a sharp knife or slice them into fine rings on a vegetable grater. Heat the oil in a large pot. Fry the onions in it at low heat while stirring for about 10 minutes until transparent, but do not brown.
2
Sprinkle flour over the onions and sauté lightly. Pour wine and 1 l water, stir in the stock. Season with salt and pepper. Bring to the boil and simmer covered for about 20 minutes.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Cut baguette into 6 thin slices and toast in toaster until golden brown. Grate cheese finely.
4
Season soup with salt and pepper, if necessary refine with cognac. Fill half of the soup into ovenproof soup cups or plates. Place 1 slice of baguette on each and pour some of the stock over the slices.
5
Sprinkle with cheese and bake in a hot oven for 5-7 minutes. If you don't have ovenproof cups, you can cook the soup in a casserole dish, cover it with baguette, sprinkle cheese on top and gratinate. Then arrange in portions.