Onion Soup in a Glass

Ingredients

• 4 onions
• 1 Garlic clove
• 15 g Butter (1 tbsp)
• 1 l poultry stock (glass)
• 1 bay leaf
• 0.5 bunch thyme (10 g)
• white pepper
• Salt
• 1 tbsp Lemon Juice
• 100 g Pecorino cheese (45% fat in the table)
• 3 slices rye sourdough bread (60 g each)

Instructions

1. 1.

   Peel and halve onions, then slice into thin strips. Peel garlic and finely chop. Heat butter in a pot. Sauté onion strips and garlic for 3 minutes over medium heat.

2. 2.

   Add poultry stock and the whole herb bundle (tied with kitchen twine). Season with pepper and salt, add lemon juice, bring to a boil, then cover and simmer on low heat for 40 minutes.

3. 3.

   Meanwhile grate cheese. Cut bread slices in half and sprinkle each with cheese. Broil in a preheated oven grill for 3 minutes until the cheese is melted and lightly browned.

4. 4.

   Remove soup from heat, discard herb bundle, season with salt and pepper, and divide into six glasses (200 ml each). Serve with the broiled bread slices.