This soup is first cooked, then baked. It’s hard to imagine how tasty the result is, you just have to try it.
Ingredients
- Onion – 16 pieces
- Bay leaves – 2 pieces
- Country bread – 120 g
- Butter – 45 g
- Wheat flour – 15 g
- Olive oil – 1 tablespoon
- Emmental cheese – 100 g
- Salt – 1 pinch
- Black pepper – 1 pinch
- Vegetables for broth – 1 piece
Preparation
Slice the onions into rings. Heat olive oil in a pot, add butter to the oil. Add the chopped onions to the hot fat. Fry over fairly high heat for 15-20 minutes until the onions are nicely browned, stirring very often.
Then add the flour and continue stirring, sauté for about 3-4 minutes. Pour in 1.5 liters of vegetable broth, mix. Add 1 bay leaf. Once the soup boils, reduce the heat and simmer for another 15 minutes, stirring occasionally. After removing the pot from the heat, add freshly ground black pepper and freshly ground salt to the soup.
Grate the Emmental cheese using a grater with thick holes. Toast the bread slices in a toaster.
Pour the soup into small ovenproof dishes. Place a toasted slice of bread on the surface of the soup and sprinkle with grated Emmental cheese.
Preheat the oven to 180°C, selecting the grill option, and place the soup dishes in it.
Serve the soup when the cheese melts and turns golden brown.
