Summary

Ingredients

• 5 thick onion (s)
• 3 tablespoon, leveled rye flour
• 750 ml vegetable stock
• salt and pepper
• 3 slices toast bread (wholemeal)
• some garlic
• 60 ml butter, for frying
• 3 slices cheese, e.g. Gouda
• some olive oil

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Instructions

1. Peel and slice the onions. Heat the butter in the pan and fry the onions until they are brown and translucent. Then add the flour and stir. Pour in the broth, season with salt and pepper or add a little broth if you like. Let simmer for 20-30 minutes.
2. After 20-30 minutes, heat a pan and add olive oil and garlic. Fry the toast slices in it until they are crispy.
3. Place the toast slices on the already filled plate with soup and top with cheese. Then bake until the cheese has run.
4. Tip:
5. The soup tastes particularly good if you puree some of the onions before adding the flour, which gives the soup a creamy consistency.
6. If you like, you can deglaze the soup with white wine.
7. The soup tastes best when it is steeped for a long time, so you can prepare it in the morning or the day before.