Summary

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

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Instructions

1. 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.
2. 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.
3. 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.