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🍽️ Classic Onion Soup with Crispy Pumpernickel Toppings

244 kcal · 30 min · 4 servings

Ingredients

• 3 onions
• 1 small stalk leek
• 2 tbsp rapeseed oil
• 1 bay leaf
• 400 ml vegetable broth
• 100 ml dry white wine
• salt
• pepper (from the mill)
• 0.5 tsp ground coriander
• 4 pumpernickel rounds (10 g each)
• 1 tbsp grated Gruyère cheese

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Cut the onion halves into thin half-rings.
3. 3. Clean the leek and wash it thoroughly.
4. 4. Slice the leek into thin rings.
5. 5. Heat the oil in a large pot.
6. 6. Add the onion rings and leek rings to the pot.
7. 7. Sauté the vegetables until they are translucent and soft.
8. 8. Add the bay leaves to the pan.
9. 9. Deglaze the vegetables with the broth.
10. 10. Pour in the wine.
11. 11. Season the soup with salt, pepper, and coriander.
12. 12. Let the soup simmer for about 10 minutes.
13. 13. Turn on the oven grill and preheat it.
14. 14. Line a baking tray with baking paper.
15. 15. Place the pumpernickel rounds on the tray.
16. 16. Generously sprinkle the rounds with cheese.
17. 17. Broil the rounds under the grill until they are golden brown.
18. 18. Divide the hot soup between two soup bowls.
19. 19. Place the crispy cheese pumpernickel rounds on top of the soup.
20. 20. Serve the soup immediately.

Nutrition per serving

• kcal: 244
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 15 g