It has always been said that bread is not thrown away. Traditionally, bread that has become hard has been used in soup, for example. It was seasoned with whatever was available in the pantry – in France onions and cheese, among other things. The result is this spicy onion soup with golden-brown cheese toast from the oven.
- 800 g onions
- 4 tablespoons of olive oil
- 4 cl Pernod
- 1,2 l meat or vegetable broth
- 8 white bread slices (maybe older)
- 80 g grated Gruyère or Raclette cheese
- optional: a shot of champagne, other sparkling wine or white wine
- Onions peel, halve and cut into thin slices. Fry the onion slices with the olive oil at low heat for 15 minutes until colorless. Deglaze with Pernod and top up with the broth. Season to taste with salt, pepper and possibly a shot of champagne, let it boil for 5 minutes.
- Roast white bread slices in the oven (ideal: with grill function) for a few minutes until light brown. Spread the grated cheese on the bread, let it melt in the oven for a few more minutes.
- Divide the soup into plates, place cheese toasts in them and serve.