Baked Onion Soup

Ingredients

• 800 g vegetable onions
• 2 tbsp butter (30 g)
• 1 l vegetable broth
• 250 ml cloudy apple juice
• nutmeg
• 1 sprig thyme
• ground caraway
• 4 slices whole‑grain baguette
• 2 Garlic cloves
• Salt
• Pepper
• 120 g raclette cheese (1 piece)

Instructions

1. 1.

   Peel the onions and cut them into thin strips. In a pot, heat butter and sauté the onions until translucent. Pour in broth and apple juice, grate some nutmeg over it, and add. Season with thyme and caraway, then let the soup simmer for about 30 minutes.

2. 2.

   Toast baguette slices, peel and halve the garlic, rub the halves onto the baguette slices. Then press a garlic clove into the soup and stir in. Season with salt and pepper, and pour the mixture into heat‑resistant bowls.

3. 3.

   Place one toasted baguette slice on each bowl, grate cheese over it, and sprinkle. Bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting (4 or 5)) for about 5 minutes until the cheese melts.

4. 4.

   Serve the baked onion soup immediately and enjoy.