French Mondseer onion soup
Ingredients
| 200 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 750 g | onions |
| 50 g | Butter |
| 5 | sprigs of thyme |
| 250 ml | Apple juice |
| 800 ml | vegetable stock |
| 8 | Slices of baguette |
| salt & pepper |
Preparation
Cut the onions into thin quarter rings, melt the butter in a sauté pan or casserole and let the onions slowly caramelize in it. This can easily take 30 minutes to an hour. The darker the onions, the darker the soup will be.
Add sprigs of thyme, salt and pepper and deglaze with apple juice (you can replace the apple juice with vegetable broth). Reduce by half and add 500ml stock. Let simmer on medium heat and reduce again a little. Add the rest of the broth, depending on the consistency you can add from 250 to 350 ml, and simmer for another 10 minutes.
Toast the baguette slices on both sides in the pan, finely grate the cheese. Remove the sprigs of thyme from the soup and divide the soup into ovenproof plates. Sprinkle with a little cheese, place two baguette slices on each and sprinkle with the remaining cheese.
Melt the cheese in an oven preheated to 250 degrees (grill function) and serve immediately.
