Onion Soup Au Gratin

Peel the onions, cut them in half lengthwise and diagonally into narrow strips, then sauté in a saucepan in the butter until translucent, now add the flour and as soon as it thickens, extinguish with the white wine. Stir again, bring to a boil, add one liter of water and bring to a boil again, season lightly with salt and simmer on low heat for about 1 hour. Then season again with salt and a little pepper.

Preheat the oven to 180 °C and toast the baguette slices until golden. In the meantime, grate the cheese, sprinkle it on the toasted baguette slices and carefully place them on the soup.

Place the open saucepan on the top shelf of the oven and gratinate at 180 °C until the cheese is golden brown.

You can also bake the baguette slices separately under the broiler, and then put them in the plates with the soup, but then they won’t soak up the soup, which actually tastes better.

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