I prefer to use red onion for onion soup because it has a slightly sweeter taste.
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 2 x red onion
- 5 dl water
- 1 x vegetable bouillon
- 1/2 tsp basil
- 1 pinch black pepper
- 1 x slice of bread
- 1 tbsp olive oil
- 1 tsp butter
- This recipe is one of my big favorites. Never throw away the splash of wine left in the bottle, as it is perfect for use in soups like this.
- Fry minced garlic in a saucepan with olive oil.
- Cut red onion in and fry together with the garlic until soft.
- If you have some leftover dry white wine, this is the perfect time to use it. 1 dl per serving. Add it to the pot and bring to a boil.
- Add water, bouillon cubes and basil and simmer for 20 minutes. Serve with garlic bread. You can find the recipe for this here in Sulten!
- Make croutons. Cut the bread into cubes. In a frying pan, you have olive oil, butter and finely chopped garlic. Put the bread in the pan and fry it until it becomes crispy and acquires a golden colour. Feel free to season with flaked salt or Gastromat.
- Add the soup to an ovenproof bowl, add the croutons and top with cheddar. Place the bowl in the center of the oven at 200 degrees celsius for about 20 minutes. If you have any leftovers from the soup, just heat it up at the next meal and serve it as a starter.