Onion Soup Without Wine

Ingredients

• 750 g onions
• 50 g butter
• 1 l vegetable stock
• 1 tsp dried thyme
• 1 pinch ground caraway
• nutmeg
• 100 g Gruyère cheese
• 2 Garlic cloves
• 12 baguette slices
• Salt
• Pepper (from the grinder)
• 2 sprigs thyme

Instructions

1. 1.

   Peel and finely slice the onions. In a pot, heat butter and sauté onions until translucent. Add vegetable stock. Season with thyme, caraway, and a pinch of freshly grated nutmeg; simmer for 25–30 minutes.

2. 2.

   Peel garlic. Grate cheese. Toast baguette slices, rub each with a peeled garlic clove, and sprinkle with cheese. Press the remaining garlic clove through a press and stir into the soup.

3. 3.

   Season the onion soup with salt and pepper, ladle into oven-safe bowls, top with the bread slices, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) until golden brown. Wash thyme, shake dry, pluck leaves, and scatter over the soup before serving.