Gratinated Onion Soup

Ingredients

• 600 g mild onions
• 1 potato (starchy, boiling)
• 2 tbsp butter
• 0.25 l white wine
• 1 herb bundle (thyme, bay leaf, parsley)
• 1 l meat stock (from the jar)
• 100 g grated Emmental cheese
• 4 slices day‑old white bread
• 2 Garlic cloves

Instructions

1. 1.

   Peel and halve the onions, then slice them thinly. Peel, wash, and finely chop the potato. Heat the butter and sauté the onions in batches; pour in the wine, let it evaporate briefly, then add the potato. Pour in the meat stock and add the herb bundle (tied with kitchen twine). Bring to a boil and simmer gently over low heat for 40 minutes. Peel the garlic and rub it on the bread slices. Transfer the soup into oven‑proof bowls, place one slice of bread on each, and sprinkle generously with cheese; then bake at 200°C for 10 minutes until golden brown.

2. 2.

   Bake at 200°C for 10 minutes until golden brown.