Summary

Ingredients

• 600 g onion (s)
• 2 tablespoons oil
• 1 teaspoon sugar
• Salt and pepper from the mill
• 1 liter meat stock, instant
• 250 ml beer, dark
• 2 cloves garlic
• 1 teaspoon Worcester sauce
• 4 slices toast
• 2 tablespoon butter
• 100 g cheese (Gruyère)

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Instructions

1. Peel the onions and cut into thin rings. Heat the oil in a saucepan and sweat the onions in it for about 10-15 minutes until they are soft. Season with sugar, salt and pepper and continue to cook, stirring occasionally, until they are light brown in color.
2. Pour in the stock and beer, bring to the boil and simmer for another 10 minutes. Peel off the garlic cloves and press them into the soup. Season everything with Worcester sauce, salt and pepper.
3. Preheat the oven to 200 ° C (convection). Cut the bread slices into cubes. Melt the butter in a pan and brown the toasted bread cubes all around until golden.
4. Pour the soup into fireproof soup bowls, sprinkle the toasted bread cubes and the cheese over them. Bake in the oven for 5 - 10 minutes until the cheese has melted, then serve immediately.