Summary

Ingredients

• 2 tablespoon butter
• 500 g onion (s)
• 2 tablespoon flour
• 1 glass white wine
• 500 ml vegetable stock
• 1 cup cream
• Salt and pepper from the mill
• 1 pinch (s) nutmeg
• 1 pinch (s) sugar
• oregano
• basil

Print Recipe Pin Recipe

Instructions

1. Heat the butter in a saucepan and sweat the peeled and thinly sliced onions in it until translucent.
2. Dust the onions with flour, deglaze with white wine, fill up with the vegetable stock and simmer over a moderate heat for 15-20 minutes.
3. Pour the cream into the soup and bring to the boil once. Season to taste with the spices.
4. Put in the washed and finely chopped herbs.