Onion Soup with Cheese Toast

Preparation

1. peel the onion, cut it in half lengthwise and slice it so that half circles are formed.

2. put the oil in a medium saucepan and heat over medium heat.

Add the onion to the oil in the saucepan and sauté until the onion is translucent.

Glassy means that the onions are slightly translucent. This takes about 5-10 minutes.

4. in the meantime, preheat the oven to 180°C for 10 min. for the toasts 5. add the onion, 1/4l white wine and 1/2l water. Add a soup cube and 1 tsp salt.

Let everything boil together on high heat, being careful not to let the soup overflow. Then make in about 20 min on medium heat.

Stir from time to time.

6. in the meantime, spread the grated cheese evenly on the 4 slices of toast (preferably in the middle, so that it does not drip down during the gratinating).

Put the toasts in the oven and bake for about 15 minutes.

The toasts are ready when the cheese is melted and the toasts are crispy.

8. after the soup has simmered for 20 minutes, it needs to be seasoned, i.e. maybe add a little salt or soup cubes. 9. bring the soup to the table with the toasts at the same time.

Gourmetti’s tip: After peeling the onion and cutting it in half, run it under cold running water or place it briefly in a saucepan of cold water. This causes,

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