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🍽️ Classic Onion Soup with Cheese Baguette

339 kcal · 30 min · 4 servings

Ingredients

• 200 g onions (3 onions)
• 125 g red onions (2 red onions)
• 1 small garlic clove
• 2 sprigs thyme
• 2 tbsp rapeseed oil
• salt
• pepper
• 1 pinch raw cane sugar
• 725 ml classic vegetable broth
• 1 tbsp white wine vinegar
• 4 slices wholemeal baguette
• 75 g goat gouda

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the thyme and shake it dry.
5. 5. Pluck the small thyme leaves from the stems.
6. 6. Finely chop the thyme leaves.
7. 7. Heat the oil in a pot.
8. 8. Add the onions and garlic to the pot.
9. 9. Sauté the vegetables slowly over medium heat.
10. 10. Wait until the vegetables are golden brown.
11. 11. Season the onions with salt.
12. 12. Season the onions with pepper.
13. 13. Add the sugar to the onions.
14. 14. Add the chopped thyme to the onions.
15. 15. Deglaze the onions with 125 milliliters of broth.
16. 16. Let the liquid reduce by half.
17. 17. Pour the remaining broth into the onions.
18. 18. Bring the soup to a boil.
19. 19. Cook the soup over medium heat for 25 minutes.
20. 20. Season the finished soup with vinegar.
21. 21. Slice the baguette.
22. 22. Top the baguette slices with goat gouda.
23. 23. Preheat the oven to 220 degrees Celsius.
24. 24. Bake the topped baguette slices in the preheated oven.
25. 25. Use the convection setting at 200 degrees Celsius.
26. 26. Place the slices on the oven rack.
27. 27. Bake the slices for 3 to 4 minutes.
28. 28. Warm the soup bowls.
29. 29. Pour the hot onion soup into the warmed bowls.
30. 30. Serve the soup with the baked cheese baguette slices.

Nutrition per serving

• kcal: 339
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 23 g