This soup can be eaten and children, because the alcohol will evaporate during cooking.
- Servings: 6
- Cooking time: 60 Minutes
- Large onion — 3 pieces
- Bacon — 6 pieces
- White wine — 1 Cup
- Chicken broth — 4 cups
- Bread baguette — 6 pieces
- Gruyere cheese, grated — 1.5 cups
- Salt — 1 pinch
- Sugar — 1 pinch
Method of preparation
Slice bacon and fry in a saucepan for 5 minutes until crisp. Drain the bacon fat from the skillet, leaving 1 tbsp.
Peel the onions, slice thin half-rings. Saute the onions in the remaining fat over low heat until caramelized, about 40 minutes. Pour in the wine, viparita half. Then pour in the broth, bring to a boil, remove from heat.
Turn on the grill in the oven. Pour the soup into a ceramic pot (or in cups), put the baguette slices with grated cheese, put under the grill and bake until Browning.