Onion Soup
Onion soup with baked cheese baguette from Spoonsparrow: The sulfides from garlic and onion protect our vessels and keep germs at bay!
Ingredients
- 200 g onions (3 onions)
- 125 g red onions (2 red onions)
- 1 small clove of garlic
- 2 sprigs thyme
- 2 tbsp Rapeseed oil
- Salt
- Pepper
- 1 pinch raw cane sugar
- 725 ml classic vegetable broth
- 1 tbsp White Wine Vinegar
- 4 slices whole‑grain baguette
- 75 g Ziegengouda cheese
Instructions
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1.
Peel the onions, halve them and cut into thin strips. Peel and chop the garlic clove.
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2.
Wash the thyme, shake off excess water, pluck the leaves and finely chop them.
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3.
Heat the oil in a pot. Sauté the onions and garlic over medium heat until they become slowly golden brown.
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4.
Season the onions with salt, pepper and sugar. Add the thyme.
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5.
Deglaze the onions with 125 ml of broth and reduce by half. Pour in the remaining broth, bring to a boil and simmer for 25 minutes on medium heat. Season with vinegar.
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6.
Slice the baguette and top each slice with Ziegengouda cheese. Bake in a preheated oven at 220 °C (200 °C fan‑forced, gas: level 3) on the rack for 3–4 minutes. Serve the onion soup in warmed bowls topped with the baked cheese baguette slices.
