Onion Soup with Cheese Croutons

Remove the skin from the onions, cut them in half lengthwise and slice them diagonally into narrow strips. Then sauté the onion strips in half of the butter until translucent, season with salt, season with pepper, pour the white wine and bring everything together to a hearty boil once. Add the beef broth (all ingredients cooled down with 1 l of water, lightly simmer for about 1 hour, drain, use the meat for other purposes) and simmer on low heat for about 30 minutes, then season again with salt, pepper, a pinch of sugar and some nutmeg.

In the meantime, dice the baguette slices about 1 cm thick, toast them carefully in the remaining butter (in a frying pan) until they are golden brown, mix in the garlic clove pressed through in detail just before the end, then sprinkle the very finely grated Emmental on top and toast the croutons in the meantime until it has melted.

Pour the soup into the plates, evenly distribute the croutons on the plates and bring to the table on the spot.

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