Ingredients:
Onions - 5 pcs.
Butter - 50 g
Dry white wine - 200 ml
Beef broth - 1.5 litres
Laurel leaf - 1 pc.
Toast bread - 4 slices
Hard cheese (Gruyere or other) - 100 g
Salt, pepper - to taste
Preparation:
Frying the onions: Cut the onions into thin rings. Melt the butter in a large saucepan and fry the onions over a low heat until golden (about 30-40 minutes).
Add the wine and stock: Pour in the white wine, bring to a boil and allow it to evaporate. Add the beef stock and bay leaf. Simmer over a low heat for 20 minutes.
Prepare the toast: Slice the bread and dry in the oven until golden. Sprinkle with cheese and bake until the cheese is melted.
To serve: Spoon the soup onto plates and top with a slice of bread and melted cheese.