Onionsoup

with crôutons

For 4 servings

500 g green onions

1 red chilli pepper

2 cloves of garlic

3 tbsp clarified butter

salt

250 ml dry white wine

750 ml vegetable stock

freshly ground pepper

1 pinch of sugar

½ bunch of marjoram

3 slices of white bread

3 tbsp olive oil

4 tbsp freshly grated pecorino cheese

Preparation time: approx. 30 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 488 kcal / 2043 kJ 9 g E, 37 g F, 19 g KH

1  Clean and wash the spring onions and cut into rings. Wash, core and finely chop the chilli pepper. Peel the garlic and mash it with a little salt in a mortar.

2  Heat the clarified butter in a large saucepan and sauté the onions in it. Add the chilli and garlic and stew everything for about 5 minutes while stirring. Pour in the white wine and the broth and season with salt, pepper and sugar.

3  Wash the marjoram, shake it dry and finely chop the leaves. Stir into the soup and simmer covered for about 15–20 minutes.

4  Cut the white bread into cubes and toast in hot olive oil until golden brown. Divide the onion soup on 4 plates and serve sprinkled with the bread cubes and grated pecorino cheese.