Swiss onion soup

Name: Swiss onion soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Onions; 2 TABLESPOONS butter/margarine; 1/8 l dry white wine or vegetable broth; 4 TSP Vegetable broth (instant); 1/2 bunch Parsley; 7-10 Tbsp salt, white pepper; 4 discs Baguette; 60 g Swiss hard cheese (e.g. Gruyère or Appenzeller)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Onions
2 TABLESPOONS butter/margarine
1/8 l dry white wine or vegetable broth
4 TSP Vegetable broth (instant)
1/2 bunch Parsley
7-10 Tbsp salt, white pepper
4 discs Baguette
60 g Swiss hard cheese (e.g. Gruyère or Appenzeller)

Directions

1
Onions peel and in thin slices plan or cut. Steam in hot fat until translucent. Deglaze with wine and 1 l water, bring to the boil. Stir in stock and simmer covered for about 15 minutes
2
Wash the parsley and chop finely, except for something to garnish. Add to the soup. Season to taste with salt and pepper
3
Pour onion soup into 4 ovenproof soup bowls and place 1 slice of bread on each. Grate cheese and sprinkle on bread. Bake in a preheated oven at the highest setting until the cheese has melted. Garnish with the rest of the parsley
4
You can cook the onion soup the day before. Before gratinating, heat it up again thoroughly. If you do not have any ovenproof soup bowls:
5
simply bake the slices of bread separately on baking paper and place them on the soup to serve or add them separately