How to make Baked onion soup?
Make sure to use the correct amounts when preparing the food.
Servings (default: 4)
- 1 kg of vegetable onions
- 6 sprig (s) of thyme
- 1 clove of garlic
- 2 tbsp butter
- 200 ml white wine
- 1 l vegetable stock
- 1 bay leaf
- 60 g mountain cheese (in one piece)
- 4 slice (s) of crusty bread
- 0.5 bunch of chives
- Cheese Grater
- Oven Shape
1 kg of vegetable onions – 6 sprigs of thyme – 1 clove of garlic
Peel the onions and slice them into very fine rings with a vegetable slicer. Pluck the leaves from the thyme sprigs. Peel off the garlic clove and cut into fine slices.
2 tbsp butter – salt – pepper – sugar – nutmeg – 200 ml white wine – 1 l vegetable stock – 1 bay leaf
Heat the butter in a large saucepan and sauté the onions together with the garlic and thyme for 10 minutes over medium heat with the lid closed. Stir occasionally to keep them from burning. Season to taste with a little salt, pepper, sugar and nutmeg. Then increase the temperature and sauté briefly without the lid, so that the onions become a little darker. Deglaze with white wine, simmer briefly and then pour in the vegetable stock. Add the bay leaf and simmer the soup for about 20 minutes. Preheat the oven to 220 ° C top/bottom heat.
60 g mountain cheese (in one piece) – 4 slices of crusty bread – salt – pepper – 0.5 bunch of chives
Grate cheese and toast bread. Take the bay leaf out of the soup and season again with salt and pepper. Fill the soup into 4 ovenproof bowls, cover with the bread slice and sprinkle cheese on top. Bake in the hot oven for 5-10 minutes so that the cheese melts. Wash the chives, cut into rolls and sprinkle them on the soup.
Nutritional values per serving
|Daily nutrient percentage|
|Dietary Fiber||6.6 g||22%|