Ingredients

Serves 4 people

• 600g onions, peeled and thinly sliced
• 1 clove garlic, finely chopped
• 3 Tbsp butter
• 1 1/4 L stock
• White wine
• 100g cheese, grated (Bergkäse or gruyère)
• Salt
• Pepper
• Bay leaves, thyme (optionally 1 ts of crushed caraway)
• Baguette

Instructions

1. Caramelize onions, that takes about 15-20m
2. Deglaze with white wine
3. Add stock, bay leaves and thyme. Bring to boil, reduce heat and simmer for ~30m
4. Heat the oven to ~220°C, add soup to bowls, sprinkle cheese and leave until the cheese is golden