Onion Soup with Crisp Bread

For the onion soup with crispbread, peel the onions, cut into slices and fry lightly in hot butter. Extinguish with soup and white wine, boil for about 10 min. Season with salt and pepper.

Cut crispbread into rectangles. Grate the cheese, season with caraway and paprika, sprinkle on the crispbread slices and bake at top heat in the heated oven at 200 degrees Celsius for 3 to 5 min.

Arrange the finished onion soup and serve with the cheese bread slices!

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