French Onion Soup

For French onion soup, first peel onions and cut into rather thin slices.

Melt butter in a saucepan and sauté onion slices in it. Add thyme and deglaze with wine.

Pour in beef broth, bring to a boil and simmer the soup for about 20 minutes, stirring occasionally.

Season the soup with salt and pepper to taste and pour into ovenproof bowls. Preheat the grill function of the oven (top heat, 220 °C).

For the cheese toast, divide the white bread into “manageable” pieces and spread with butter. Leave to color for approx. 2 minutes in the oven, then sprinkle the cheese thickly on top.

Place 1-2 small cheese toasts on each of the prepared bowls. Immediately place the bowls in the oven and gratinate until the cheese is crispy.

Serve French onion soup immediately.

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