Onion Soup

Category
Soups

Time
2 hours

Difficulty
Easy

Cost
Very cheap

From
France

Ingredients

Serves four:
700g onions
50g butter
200ml vegetable broth
1 glass white wine
100g grated parmesan
100g emmenthal cheese
black pepper
4 wheat bread slices

Cut the onions into thin slices. Melt the butter in a frying pan, add the onions and cook over low heat 1 hour.
Add wine and broth and let onions absorbe it.
Pour into four individual ramekins, with a slice of toasted bread. Put the grated parmesan and sliced emmenthal into the ramekins. Bake in preheated 200° C (392 F) oven 10 minutes.
Serve hot with grinded black pepper.