Onion soup with dry white wine
Take (to taste convertible)
2 - 3 onions
5 toes of garlic
1.5 liters vegetable broth
slightly dry white wine
nutmeg
herbs of Provence
Olive oil, salt, pepper
Sliced white bread
Cheese for baking
You need a big pot and fireproof soup bowls.
Cut onions into rings. Chop garlic. Heat oil in saucepan. Pure onions, glassy simmer, pure garlic - always stir vigorously. Deglaze with broth and white wine. The onions should be well covered with the liquid. Season now. Simmer briefly.
Take refractory soup bowls and top up with soup. Put a slice of white bread in each bowl, then sprinkle the cheese over it. The bowl should be completely covered with cheese.
Off in the oven. 200 degrees, preheated and wait until cheese melted.
Add a Riesling dry and
Bon Apetit.
