Swiss Onion Soup

Remove the skin from the onions and slice them into thin slices. Sauté in hot fat until translucent. Extinguish with wine and 1 liter of water, bring to a boil. Add clear soup and simmer gently for about 15 minutes with the lid closed.

2. rinse parsley and chop finely, except for a little for garnish. Add to the soup. Season to taste with salt and freshly ground pepper.

Pour onion soup into 4 ovenproof soup bowls and place 1 slice of bread on each. Grate cheese and sprinkle on top of bread. Bake in heated oven on high until cheese is melted. Garnish with remaining parsley.

Extra tips You can make the onion soup excellently the day before. Reheat repeatedly at length before gratinating. If you don’t have oven-proof soup bowls: simply gratinate the bread slices separately on parchment paper and place on top of the soup to serve, or serve separately.

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