Onion Soup

Cut onions into oblong strips and sauté in butter together with garlic until onions are soft. Deglaze with white wine and pour in beef broth.

Put the spices in a tea egg or tea bag, hang in the soup and let it boil for 15-20 minutes until the onions are well cooked.

Then remove the spices, season again with salt, pepper and thyme.

Cover the white bread slices with cheese and gratinate in the hot oven at top heat.

Serve the onion soup with the gratinated bread slices.

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