Onion soup with scalloped ciabatta

Heat the oven grill. Heat the oil in a large pan and fry the sliced ​​onions over medium heat in 10 min. Dark brown.

In the meantime, cut the salad onion into thin rings. Keep the greenest part separately.

Add the rest of the salad onion, the wok vegetable, bouillon tablets and the water to the onion. Bring to boil.

Turn down the heat, add the soup balls and let it cook for 5 minutes.

In the meantime cut the ciabatta into slices and spread over a baking sheet covered with parchment paper.

Divide the cheese over it and garnish with the greenest part of the salad onion. Grate under the oven grill in approx. 4 min. Golden brown.

Divide the soup over the bowls and place a slice of ciabatta in each bowl. Serve with the rest of the ciabatta.