Summary

Ingredients

• 200 g bread (s), dry dark, finely sliced
• 1 ½ liter meat stock, (possibly also instant)
• 3 medium onion (s), cut into fine rings
• 30 g lard, (or butter)
• salt and pepper
• in Chives, rolls or chopped parsley

Print Recipe Pin Recipe

Instructions

1. In a pan, toast the finely chopped onion rings and the flaky bread (you can dice it finely). To do this, you pour the hot meat broth, let everything simmer again for about 10 minutes and taste with salt and pepper if necessary.
2. Ready to serve. Place in the soup plate and sprinkle with chives or parsley.