Onionsoup

with rye bread

For 4 servings

4–5 onions (approx. 400 g)

3 cloves of garlic

2 tbsp butter

1.5 l vegetable broth

pepper

4 slices of rye bread

400 g sliced ​​Gruyère

100 g double cream

Preparation time: approx. 15 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 380 kcal / 1591 kJ 15 g E, 17 g F, 35 g KH

1  Peel the onions and garlic and cut both into thin slices. Melt the butter in a large saucepan. Fry the onions and garlic in it over a medium heat for about 8 minutes until golden brown. Pour in the stock and cover the onions and simmer over a low heat for about 20 minutes. Season with pepper.

2  Preheat the oven to 150 ° C (hot air: 130 ° C). Toast the bread slices and cut in half. Layer bread and cheese alternately in ovenproof soup bowls and pour onion soup over them. Place the soup bowls in the oven for about 10 minutes. Just before serving, let 1 dollop of double cream run over the soup.