Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 50 g cheese (Emmentaler)
- 600 g onion (s)
- 4 tablespoon oil
- 1 tablespoon flour
- 600 ml vegetable stock, (instant)
- 150 ml white wine
- 2 slices white bread
- 2 stems parsley
- 1 pinch (s) sugar
- Salt and pepper, ground
Print Recipe
Pin Recipe Instructions
- Grate the cheese, peel the onions and cut into fine rings. Heat the oil in a saucepan, fry the onions in it. Dust with flour and sweat. Deglaze the onions with the stock and wine. Let simmer for about 8 minutes.
- Toast the bread and cut 4 circles out of each slice of bread. Place on a baking sheet lined with parchment paper. Sprinkle with cheese and bake in a preheated oven (electric stove 200 °) for approx. 4 minutes.
- Wash the parsley, shake dry, chop. Season the soup with salt and sugar. Fill into four soup bowls, place two slices of bread on top and sprinkle with parsley.
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