Cut the onions into half rings and sauté in a pan with oil until translucent. Fill up with the broth, gradually add the white wine and season to taste in between. Season with salt and pepper. Let the whole thing cook on a low flame for about half an hour. Fill into bowls. Cut the toast into cubes and toast in butter. Place the roasted toast cubes on the soup in the bowls (do not stir in, otherwise they will soften too quickly) and sprinkle with cheese. The bowls are now in the oven at 250 ° C until the cheese is golden brown.
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