Onion and Cheese Soup

Remove the skin from the onions and dice finely. In a saucepan on 2 or automatic hotplate 4 to 5, melt butter, sauté onions while stirring until translucent, then dust with flour and gradually deglaze with beef broth. Cook gently for 15 minutes on 1 or automatic cooking plate 4 to 5.

Finely grate the cheese with a cheese grater, in a universal shredder or possibly a hand mixer. Remove the soup from the heat and fold in the cheese. Season with pepper.

Fill the soup into soup bowls. Top each with 1 tsp. crème fraîche, sprinkle with chopped parsley and serve.

Serve with toasted white bread.

Don’t cry so much.

30 min.

of Hamburgische Electricitätswerke Ag

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