Cheese bread with onion soup

Name: cheese bread with onion soup
Cook time: 35 min
Total time: 100 min
Yield: 4
Cuisine: French
Ingredients: 50 g unsalted butter or margarine; 500 g bread mix white; 200 g Roquefort blue veal cheese 52; 8 onion; 1 tl dried thyme; 2 el wheat flour; 3 el balsamic vinegar; 1 liter vegetable stock of tablet

Homemade bread with bluefin cheese, combined with onion soup.

Ingredients

Directions

Prepare the bread mix with the butter according to the instructions on the package. Cut the cheese into small pieces.
Press the dough flat after the first time, until a piece. Divide the cheese over it. Fold in three and roll firmly. Grease the oven plate.
Let rise on the greased baking tray, with the seam down.
Preheat the oven to 225 ° C.
Bake the bread in the middle of the oven in about 25 minutes. Cut the onions into rings. Heat the butter in a frying pan. Fry the onion for 5 minutes.
Fry the thyme and flour for 1 min. Stir in the vinegar and broth and cook for 10 minutes. Season the soup with salt and pepper.
Allow the bread to cool slightly. Serve the soup with half of the cheese bread. The rest of the cheese bread is packed in aluminum foil for 1-2 days.

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Nutrition

710Calories

Sodium0% DV2.345mg

Fat48% DV31g

Protein52% DV26g

Carbs26% DV79g

Fiber16% DV4g

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