450 grams of onions 60 grams of butter 1 tbsp flour 1 l vegetable soup (clear) 1 pinch of salt 1 pinch of pepper 100 ml white wine 2 Schb white bread 1 tbsp butter for the pan 100 grams of cheese
Turn on the oven to 100 degrees top and bottom heat. For the onion soup, the onions are first peeled and cut into thin slices.
Then melt the butter in a saucepan and sauté the onions vigorously - dust everything with flour. Now pour in the clear vegetable soup and bring to a boil. Then let everything simmer on a low flame for 10 minutes and season with salt and pepper.
Then stir the white wine into the soup and remove the pot from the stove. Cut the white bread into cubes. Melt the butter in a pan and toast the white bread in it.
Finally, pour the onion soup into oven-safe cups. Spread the toasted pieces of white bread on top and grate the cheese over them. Bake the soup in the preheated oven until the cheese has melted.