Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 700 g onion (s)
- 1 clove garlic
- 20 g mararine
- 150 ml red wine, dry
- 1 liter broth, clear
- 4 slices toast (20 g each)
- 4 tablespoon cheese (Emmentaler), grated (20 g each)
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic and cut into very thin slices. Heat the margarine, sauté the vegetables while stirring and let simmer, covered, over a mild heat for 20 minutes. Stir occasionally. In doing so, it loses its sharpness and the typical aroma of the soup develops. Preheat the oven to 200 ° C. Pour in the wine and bring the whole thing to the boil, simmer openly for a few minutes, then stir in the broth. Bring the soup to the boil and then divide it into 4 soup cups. Roast toast and place a slice on top of the soup. Sprinkle with cheese and bake everything in the oven for 10 minutes on the middle rack.
- If you want, you can also use dry white wine (the variant I prefer).
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