Summary

Ingredients

• 250 g onion (s)
• 10 g butter
• 1 teaspoon instant flour
• 1 pinch garlic paste
• 30 ml Cremefine for boiling, 15% fat
• 300 ml chicken broth or vegetable broth
• 20 g brie
• 1 teaspoon herbs, mixed (8 herbs), frozen
• 1 splash lime juice or lemon juice
• salt and pepper
• nutmeg
• 30 ml white wine

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Instructions

1. Peel the onions, cut in half and cut into thin slices. Heat the butter in a saucepan and slowly simmer the onions in it, stirring repeatedly - they should stay light.
2. Dust the flour over the onions, stir and sauté for a short time.
3. Pour in the wine, Cremefine and stock, add the garlic paste and the finely chopped brie. Mix everything well in the pot and simmer for about 15 minutes.
4. After the cooking time, use a spoon to lift some of the onions out of the pot onto a plate and keep them warm. Now puree the soup with a blender to the desired consistency. Season to taste with the herbs, lime juice, salt, pepper and nutmeg.
5. Pour the soup into a soup bowl, arrange the onions that have been kept warm on top, garnish and serve.
6. The soup has about 330 Kcal.