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Scalloped red onion soup
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Ingredients
Directions
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Heat the olive oil in a soup pot and gently fry the chopped onion and garlic.
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Stir in the cinnamon spices and thyme, pour in the wine and let it boil for 1 minute.
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Pour in the stock and let the soup simmer for 10 minutes.
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Add some salt and freshly ground pepper to taste.
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Preheat the oven grill to the highest setting.
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Roast the slices of bread, without crust, on the baking sheet 8 cm under the hot grill element in 1-2 minutes golden brown, keep a good eye on them during roasting and turn them when the top is golden brown.
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Cut the slices into four squares.
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In the meantime, heat the soup to the boiling point.
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Spoon the onion soup into small ovenproof glasses and put a square of bread on it.
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Sprinkle the cheese over it.
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Place the glasses on the baking tray and slide them 5 cm below the grill element.
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Let the cheese melt in 2-3 minutes.
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Serve the glasses with soup on small plates.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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