Zweibelsuppe (Onion Soup)

4 Servings

Ingredients:

• 6 onions: cut in rings
• 1 clove of garlic: pressed
• 2 Tbs Concentrated Butter or Butteroil (an alternative would be Ghee, Butter or Shortening)
• 1 Tbs flour
• 5 ¼ cups Vegetable broth (1 ¼ L)
• Salt
• White pepper
• 4 slices of sandwich bread
• 4.4 oz (or ½ cup) Emmentaler of Aged Gouda (125g): grated
• White Wine

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat the concentrated butter in a large pot. Once the butter is melted, add the onion rings and coat the rings in the melted butter.
3. Add the pressed garlic and allow to cook with the onions and butter.
4. Sprinkle the onions with the flour and stir well.
5. Add the vegetable broth and season the soup with salt and pepper. Place lid on the pot and allow to cook for 30 minutes.
6. Add a dash of white wine.
7. Toast the each slice of bread and place at the bottom of each serving bowl.
8. Ladle the soup into each of the serving bowls covering the bread.
9. Sprinkle each bowl with cheese and place in the oven for 15 minutes or until the cheese is melted.