Summary

Ingredients

• 500 g onion (s)
• 1 liter vegetable broth
• 1 teaspoon oil (e.g. herb-garlic oil)
• 400 g cream cheese
• 1 teaspoon parmesan, grated
• salt and pepper
• Croutons
• N / A parsley, chopped

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Instructions

1. Cut the onions into fine wedges. Heat the oil in a saucepan and fry the onions in it. Deglaze with the vegetable stock, bring to the boil and simmer with the lid on for 10 minutes.
2. Stir the cream cheese into the soup, season with grated Parmesan (to taste), salt and pepper. Serve with parsley and croutons.