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🍽️ Crunchy Whole Wheat Baguette Onion Soup

259 kcal · 30 min · 4 servings

Ingredients

• 800 g onions
• 2 tbsp rapeseed oil
• 1 tbsp whole wheat flour
• salt
• pepper (from the mill)
• 1000 ml vegetable broth
• 3 tbsp white wine vinegar
• 2 garlic cloves
• 80 g Alpine cheese
• 8 slices whole wheat baguette
• 4 sprigs thyme

Instructions

1. 1. Peel the onions and slice them into thin rings.
2. 2. Heat the oil in a pot.
3. 3. Sauté the onions over low heat, stirring constantly, for 15 minutes until soft.
4. 4. Dust the onions with flour.
5. 5. Season the mixture with salt and pepper.
6. 6. Deglaze the onions with the vegetable broth and white wine vinegar.
7. 7. Bring the soup to a boil.
8. 8. Let the soup simmer over low heat for about 10 minutes.
9. 9. Peel the garlic and chop it finely.
10. 10. Add the chopped garlic to the soup.
11. 11. Finally, adjust the seasoning of the soup with salt and pepper.
12. 12. Grate the mountain cheese.
13. 13. Fill four ovenproof soup bowls with the soup.
14. 14. Place the baguette on top of the soup.
15. 15. Sprinkle the grated cheese over the baguette.
16. 16. Preheat the oven to 240 °C with the grill function.
17. 17. Broil the soups in the hot oven for about 5 to 10 minutes.
18. 18. Wash the thyme and shake it dry.
19. 19. Chop the thyme coarsely.
20. 20. Serve the hot onion soup sprinkled with the fresh thyme.

Nutrition per serving

• kcal: 259
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 26 g