Onion soup

Onion soup


150 gr. emmental cheese
4-5 large onions,
1 clove of garlic
1/2 tsp salt
75 g butter,
1 liter water,
15 g of instant meat broth extract,
1/8 l dry white wine
freshly ground white pepper
4 slices of hardened white bread (from a French baguette).

Cut off the crust of the cheese and grate it. Peel the onions and garlic. Cut the onion into thin rings. Put the garlic on the plate, sprinkle with salt and crush the end of the handle of the knife into gruel. Melt the butter in a saucepan. Put onion and garlic and simmer over low heat for 15 minutes until light yellow. Pour water, add meat extract and, closing the pan with a lid, cook soup for 20-30 minutes. Add white wine at the end, season the soup with plenty of freshly ground pepper and salt.

Put white bread in refractory soup cups and sprinkle with half the mass of grated cheese. Pour onion soup and mix with the rest of the cheese.

Place soup cups on the oven grate and bake the soup for about 15 minutes in the oven, preheated to about 200 degrees. A light brown crust should appear on the cheese. Serve French wine to the table with soup.