A classic for New Year's Eve and an absolute delight with the mild flavour of Flor de Sal d'Es Trenc Shitake: onion soup with cheese topping. We wish you a happy New Year and lots of fun cooking it!
for 4 portions
500 g onions
2 cloves of garlic
2 tablespoons butter
2 level tbsp. flour
250 ml white wine (e.g. Riesling Paradies von Korrell)
1 l stock
8 slices of baguette
100 g hard cheese in pieces
Flor de Sal d'Es Trenc shitake
Peel the onions and cut into rings.
Peel the garlic and chop finely.
Heat the butter in a large saucepan. Stir-fry the onions and garlic until lightly browned. Dust with flour and stir until lightly browned. Pour in the white wine and let it boil away a little. Then pour in the hot stock, bring to the boil and simmer over low to medium heat for about 15 minutes until the onions are soft. Season the soup with salt and pepper.
Preheat the oven to 225 degrees (fan oven 205 degrees, gas: level 4). Lightly toast the baguette slices. Finely grate the cheese. Pour the soup into ovenproof cups. Place two baguette slices on each and sprinkle with the cheese. Bake until the cheese melts and is golden brown. Sprinkle the onion soup with Flor de Sal d'Es Trenc Shitake and serve immediately.
Preparation time approx. 35 minutes
Per serving approx. 303 kcal, protein; 11.9 g, fat: 1.3 g, carbohydrates: 2.2 g