ONION SOUP WITH BAYERN

#1, Bayern, Würzstoff

vegetarian

soup

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

1060 ml TOMAMI broth (1000 ml water, 40 ml TOMAMI Bayern (formerly Vegami) and 20 ml TOMAMI # 1)
100 ml dry white wine
1.2 kg of light-coloured onions
3 cloves garlic
5 sprigs of thyme
4 tbsp butter
1 tbsp flour
1 teaspoon TOMAMI Würzstoff – Seasoning Sauce
Salt and pepper
1 baguette
120 g Gruyère cheese
Chives / parsley for decoration

INSTRUCTIONS

Peel the onions, cut in half and then lengthways into fine strips. Pluck the thyme sprigs, peel the garlic and cut into fine slices. Melt the butter in a large saucepan over a medium heat. Put the onions, thyme and garlic in the saucepan and sauté for 15 minutes with the lid on; do not allow to change colour.

Stir occasionally to prevent the onions from sticking to the bottom of the pan. Preheat the oven to 200 ° C. Grate the Gruyère cheese and cut the baguette into slices. Put the cheese on the slices.

Remove the lid after ca. 15 minutes, turn up the heat and roast the onions over a high heat while stirring until golden yellow. As soon as the onions have taken on a some colour, reduce the heat (medium), stir in the flour and fry briefly. Deglaze with the white wine and the Bayern / TOMAMI stock. Allow the soup to simmer for 20 minutes, then season to taste with TOMAMI Seasoning Sauce, salt, sugar and black pepper.

Bake the baguette slices with the cheese for approx. 7 minutes until crispy and brown. Pour the seasoned soup into 4 soup bowls. Place 2-3 slices of baguette on top of the soup.
Serve with fresh herbs.

A recipe by Torben Ebert