Ingredients
900 g of onion
2 tsp caster sugar
2-3 cloves garlic
1.2 liters vegetable or beef broth
300 ml dry white wine
salt, pepper
6 slices of baguette
250 g feta cheese or Gruyere cheese
50 g butter
1 tbsp sunflower oil
chopped parsley
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Photo author
PassionFlower
Method
Heat the oil and the butter in a saucepan with a thick bottom. Add onion cut in crescents and powdered sugar and fry, stirring constantly over medium heat until onions are caramelized. Add the crushed garlic and fry for about 1 minute. Put the broth, white wine, salt and pepper and let simmer for about 45-60 minutes. Once you remove the soup, slices of baguette croutons chop and fry them. Put them on the surface of soup, close together as the top grate the feta cheese or cheese.
Containers:
Difficulty
Average
Tested
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Comments
Once grated cheese on franzelenite cubes can be put in the oven enough to seal the cheese. Naturally, the soup should be in a suitable container for baking.