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 cumin
• 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. Add broth and apple juice, grate in some nutmeg, and stir in. Season with thyme and cumin, then let the soup simmer for about 30 minutes.

2. 2.

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

3. 3.

   Place one toasted baguette slice on each bowl, grate cheese over it, and sprinkle on top. 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.