Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 300 g small red onions
- - 1 liter of vegetable stock
- - 4 slices of bread
- - 30 g of butter
- - 1 tablespoon flour
- - 100 g of Emmental
- - Black pepper
- - salt
INSTRUCTIONS
- Clean and thinly sliced the onions, eliminating the root, and fry very gently in a pan with butter.
- Sprinkle with the flour and cook for 2-3 minutes. Add the stock, cover and cook on low heat for 30 minutes with salt.
- Let evaporate a little bit the cooking liquid, removing the lid from the pan for a few minutes, so the soup doesn’t remain too liquid. It must indeed reach a consistency much more like a cream or a thick velvety.
- Spread the soup into four bowls, put in the center of each portion a slice of rye bread, also a five-grain bread is delicious, sprinkle with grated Emmental cheese and bake at 250 ° C for about 10 minutes, until you see that the cheese is melted and lightly browned on the surface. Serve the soup together with black grated pepper.
