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🍽️ Classic onion soup with crispy cheese toast

393 kcal · 30 min · 4 servings

Ingredients

• 1 kg onions
• 50 g butter
• 1 tbsp flour
• 1 l vegetable broth
• 250 ml dry rosé wine
• 1 pinch freshly ground nutmeg
• 0.5 tsp dried thyme
• 1 pinch ground cumin
• 4 large baguette slices (from the middle part)
• 2 garlic cloves
• 60 g mozzarella
• 2 thyme sprigs
• 75 g whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions and cut them into thin strips.
2. 2. Heat the butter in a pot.
3. 3. Sauté the onions in it until they are translucent.
4. 4. Dust the onions with flour.
5. 5. Pour in the broth and the wine.
6. 6. Add nutmeg, thyme, and cumin.
7. 7. Let the soup simmer for 25 to 30 minutes.
8. 8. Preheat the oven to 200 degrees Celsius with top and bottom heat.
9. 9. Toast the baguette slices.
10. 10. Rub the toast slices with the peeled garlic clove.
11. 11. Top the slices with mozzarella.
12. 12. Bake the cheese toast in the oven on the upper rack until the cheese is melted.
13. 13. Press the second garlic clove through a garlic press.
14. 14. Stir the pressed garlic and the cream into the soup.
15. 15. Wash the thyme sprigs and shake them dry.
16. 16. Pluck the thyme leaves from the stems.
17. 17. Season the soup with salt and pepper.
18. 18. Fill the soup bowls with the soup.
19. 19. Place the cheese baguette slices on top of the soup.
20. 20. Sprinkle the soup with the fresh thyme leaves and serve.

Nutrition per serving

• kcal: 393
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 30 g