Ingredients (4 portions):

• 250 g onions
• 70 g butter
• 50 ml dry white wine
• 1 bay leaf
• 1 clove of garlic
• 2 tbsp plain wheat flour
• 1 litre vegetable stock (p. 8)
• 8 slices of baguette or
• bread from the day before
• 1 tbsp white wine vinegar
• salt, pepper

Preparation:
Peel the onions and garlic. Halve the onions and cut into thin strips. Chop the garlic. Melt the butter in a pan, add the onion strips and sauté for approx. 8-10 minutes over a medium heat until golden brown. Add the garlic, dust with flour and sauté briefly. Deglaze with white wine, stir until smooth and reduce slightly. Then pour in the stock and bring to the boil while stirring. Add the bay leaf and simmer for approx. 20 minutes until the
soup is thick. In the meantime, finely grate the cheese and spread a thin layer of butter on the edges of the baguette slices. Preheat the oven to 220 °C (top heat). Remove the bay leaf from the soup, season with salt, pepper and white wine vinegar and divide between 4 ovenproof bowls or soup tureens. Place 2 slices of baguette on top of the soup, sprinkle evenly with grated cheese and season
with pepper. Bake in the preheated oven in the upper third of the oven until golden brown and serve immediately.

Tips:

• The soup can also be served in hollowed-out onions.
• Utilising leftovers: Bake hard bread with cheese and use as a soup garnish.