Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g butter
- 350 g onion (s), cut into rins
- 3 clove (s) garlic, finely chopped
- 35 g flour
- 650 ml vegetable stock, hot
- 150 ml white wine, drier
- Pepper, freshly ground
- salt
- 4 slice / s baguette (s)
- 150 g cheese (e.. Gouda), rated
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Put butter in a saucepan and melt. Add the onions peeled in rings and the finely chopped garlic and sauté until translucent. Dust with flour and sweat. Then deglaze with the hot vegetable stock. Add the white wine and bring everything to a boil. Season to taste with pepper and salt. Simmer for about 10 minutes over medium heat.
- Separate the rind from the baguette slices and toast.
- Pour the finished soup into fireproof soup bowls. Place the baguette slices on top and sprinkle with cheese.
- Baked in a preheated oven at 200 ° C for about 10 minutes.
- Serve decorated with the parsley.
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