Cooked with Riesling and very different to the Parisian onion soup

Ingredients

• 1.5 l beef stock
• 500-600g “juliennes” (slices) cut from large (because they are less intense) onions
• 500ml dry Riesling from Elsass
• Some freshly grated Parmesan
• Some fresh thyme
• Some black pepper, paprika and cayenne pepper
• Some garlic (optional)
• Fresh crispy baguette

Preparation

Please note that compared to the onion soup “à la Paris” this one is cooked with Riesling.

1. Sear the juliennes in butter until they are soft and have a glass appearance.
2. Cover the seared onions with the beef stock.
3. Allow to gently simmer for approx. 5 - 7 min.
4. Add pepper, a little cayenne pepper and a little fresh thyme.
5. Add some garlic (optional)
6. Mix the fresh grated Parmesan with Riesling and put it into the simmering soup.
7. Remove the pan from the heat immediately.
8. Cut the baguette into thin slices.
9. Spice the pieces of bread with Parmesan and a little paprika.
10. If possible, cook them “au gratin” using the grill function in your oven.

Serving suggestion

• Serve the onion soup in large rustic cups or little bowls with the pieces of baguette.
• As an option you may want to add the slices of baguette to the soup.