Peel the onions, halve them and cut them into narrow rings. Cut the peppers into strips. Melt the butter in a saucepan and sauté the onions and peppers in it for about 10 minutes, stirring until soft.
Stir the water with the grained clear soup and pour it together with the white wine.
Do everything again for about 10 minutes. Season strongly with pepper. Cut the baguette into slices and toast. Grate the Gouda cheese. Fill the soups into ovenproof cups, top each with 2 slices of baguette and sprinkle with cheese. Bake briefly in a heated oven at 200 degrees.
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