Onion Soup

For the onion soup, cut the peeled onions into not too fine slices and slowly sauté them in lightly browned butter, but without letting them really color. Deglaze with white wine (not too sparingly), add bay leaf, let everything boil down well.

Pour in soup and simmer on low heat for about 3-4 hours until the onions are soft. If necessary, add more soup or water.

Season the onion soup with salt, freshly ground pepper, a little garlic and a dash of white wine.

Preparation Tip:

The onion soup must simmer slowly for at least three hours, so that it loses the initially rather sweet taste and acquires its typical aroma. According to personal taste, small slices of toasted white bread can also be generously sprinkled with grated cheese (also sprinkle the corners well, otherwise the bread will burn!) and seasoned with paprika powder (for quick and even color). Place bread on top of soup and grill in oven on medium rack until golden brown. Be careful when serving: Cup and soup are very hot!

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