Delicious onion soup. Onion soup is the first dish from the French monarch. French onion soup

Onion soup is nothing more than a hot stew with floating pieces of fried or stewed onions. Liquid broth is widely popular among the French population. However, the recipe for this drug has spread all over the world and is firmly entrenched in many kitchen books. It makes sense to consider the traditional technology for preparing and variations of onion soup. So let's get started.

Onion soup with sweet peppers

celery - 1 bunch
bell pepper - 140 gr.
onion - 5-6 pcs.
moderately ripe tomato - 3 pcs.
white cabbage - 1 kg.

First of all, start preparing the vegetables. They must be washed well, then cleaned of inedible parts. Chop the cabbage, chop the onion into half rings (rings), pepper into bars, celery into slices.
If you wish, you can cook onion soup. But then a blender or food processor will come in handy. Chop all the vegetables in a household appliance after preparing them.
Add 1.2-1.3 l. filtered water (cold). Place on the fire and wait until it starts to boil. Stir the contents constantly to avoid burning.
Leave for 10 minutes covered, simmer until the ingredients soften. 6 minutes before final cooking, add salt, ground pepper, and your favorite seasonings to the soup.
Turn off the stove and let the onion soup simmer for 20 minutes. Before serving, sprinkle each serving plate of stew with herbs. Eat with breadcrumbs and cream sauce.

Onion soup with cauliflower

sweet pepper - 130 gr.
cauliflower - 800 gr.
onion - 6 pcs.
potatoes - 5 tubers
carrot - 1 pc.
celery - 60 gr.
chicken/vegetable broth - 50 ml.
salt - to your taste

Thaw the cabbage if it was originally frozen. Peel the onions and chop into rings. Remove the seeds from the bell pepper and chop it into bars or rings.
Take care of the celery by chopping it into circles. Pour olive oil into a frying pan and fry the onions in it until golden brown.
Pour 800-1000 ml of filtered cold water over the vegetable. Let it boil over medium heat, then reduce the power and simmer for another half hour until soft.
You can add Maggi cube at this stage or any other seasonings you like. Add grated carrots and celery pieces. Chop the cauliflower or leave it in florets and place in a saucepan.
Cut the potatoes into cubes and add them to the mixture. Cook the soup until the potatoes are soft. If necessary, add more hot water. Serve soup with grated cheese.

butter - 60 gr.
onions - 160-170 gr.
sifted wheat flour - 30 gr.
dry wine (white) - 0.2 l.
bread for toast - 90 gr.
Emmental cheese - 160 gr.
fresh parsley - optional
salt - to your taste
turkey or chicken broth - 1.4 l.

Prepare a pan, add butter into it, chopping it into cubes. Heat at medium power, making sure that the product does not burn.
Chop the onions into half rings, add to the oil and fry until golden brown (transparent). Set the burner to minimum power and simmer the contents for about 50 minutes.
Stir occasionally to prevent the onion from burning. After the specified period, add the sifted flour and wait 6-10 minutes. Stir until lumps disappear.
The onion mass should caramelize and form a beautiful golden hue. When this happens, proceed to the next step. Pour in turkey or chicken broth and wait for it to bubble.
Set the stove to medium and cook for 35-45 minutes. After the specified time, add dry wine, wait 10 minutes. Toast the bread and cut into cubes.
Pour the soup into bowls, add croutons and sprinkle with chopped parsley. Grate the cheese directly into the bowl and serve once it has completely melted.

Onion soup puree

onions - 500 gr.
heavy cream (from 25%) - 120-140 ml.
butter - 0.2 kg.
chicken or turkey broth - 1 l.
salt and pepper - to taste

Prepare a pan where nothing will stick to the bottom. Place the butter in cubes and melt it over medium power. Add onion cut into half rings and fry until golden.
Then knead and cover with a lid, simmer for half an hour. Pour in the salted and pepper broth, cook for 5 minutes. Add cream, continue to cook for about 20 minutes over low heat, covered.

Leek soup

laurel - 3 pcs.
parsley - 30 gr.
cream - 160 ml.
broth - 500 ml.
water - 400 ml.
flour - 60 gr.
butter - 140 gr.
green onion - 1 bunch
carrots - 1 pc.
onion - 1 pc.
celery (root) - 2 pcs.
salt - to taste
dry white wine - 120 ml.
allspice - to taste
potatoes - 200 gr.
leeks - 7 pcs.

Peel and wash the leeks thoroughly. Place the product in a colander and wait until the liquid has completely drained. Chop the onions and green onions, leeks, celery and carrots. Season the vegetables with the necessary spices.
At the same time, melt 60 g in a thick-bottomed saucepan. butter. Place the prepared vegetables into the container. Sauté for 7 minutes, stirring. Meanwhile, peel the potatoes and cut into cubes.
Place in a common saucepan. Also add broth, wine, water and bay leaves to the container. Set the stove's power to medium heat and wait for it to boil. After this, reduce the burner to low and cover with a lid. Boil the ingredients for a quarter of an hour.
Wash a bunch of parsley and chop finely. Sprinkle the bulk of the food with fresh herbs. Boil for a few more minutes. There is no need to cover the pan with a lid. After this, remove the bay leaves.
Melt the remaining butter in a separate bowl, combine the product with flour and mix thoroughly. Boil the mixture in a small saucepan until golden brown. Remove the mixture from the heat, pour in 400 ml. soup broth.
Mix the liquid thoroughly and pour it back into the common pan. Dip a blender into the soup and turn the dish into a homogeneous mass. Add spices to taste. You will need the cream as a garnish before serving.

potatoes - 120 gr.
carrot - 1 pc.
greens - 20 gr.
onion - 2 pcs.
processed cheese (in briquettes) - 180 gr.

Fry the onions in a frying pan, chopping them into slices. After a while, add the carrots grated on a coarse grater and continue simmering. When the roast is ready, turn off the stove.
Heat 1.4 liters in a saucepan. filtered water and let it boil. Chop the potatoes into cubes and boil until done. Add the carrot and onion mixture and stir.
Cook for 5 minutes. During this period, prepare the cheese: chop it very finely and place it in a saucepan, stir immediately. Add your favorite seasonings, salt, and simmer until the cheese dissolves. Serve with greens.

Onion soup with beer

beef broth - 0.5 l.
beer - 250 ml.
French bread - 1 loaf
vinegar - to taste
Cheddar - 490 gr.
chopped onion - 1.4 kg.
thyme - in fact
garlic - 10 cloves

In order for the soup to turn out according to the planned recipe, the onions must be fried in the oven. Apply the required amount of vegetable oil to a baking sheet and preheat the oven to 120 degrees. Place the onions on a tray.
Fry the vegetable until golden brown. After this, crumble the garlic on top of the onion and bake for another couple of minutes. After the specified time, sprinkle the dish with vinegar and add a small amount of thyme.
After this, pour the required amount of beer indicated in the recipe into the pan. Simmer the dish in the oven until the liquid has evaporated by about half. Reduce oven temperature if necessary.
At the same time, place the pan on the stove and pour the beef broth into the container. Turn the heat on to medium and wait for it to boil. After this, place the ingredients from the oven into the pan and cook over low heat.
Chop the loaf into cubes, place on a baking sheet, and bake. At the same time, cut the cheese into pieces. Pour the soup into a bowl, add Cheddar and croutons. Microwave the dish for 1 minute. Serve the soup with salad and boiled beef.

Onion soup is quite a unique dish. If you follow the cooking technology and follow simple instructions, you can prepare a fairly tasty product. Choose the most successful recipe for yourself and please your household with an unusual soup.

Video: French onion soup recipe

Without a doubt, only the French could have invented onion soup. To take one single (and not the most remarkable!) vegetable and fully reveal its character and taste, which in a different state of aggregation one can only guess at - this requires great skill! The result is an incredible soup—flavorful, warming, slightly sweet, and not at all “oniony.”

I won’t lie, the recipe for onion soup has its own nuances, the main one of which is patience, which should be shown when slowly stewing the onions: the longer this happens, the better the final result will be. For this reason, onion soup is ideal for the cold season, when time spent at the stove preparing a thick soup that emits aromas throughout the house does not seem wasted. However, even in summer there will probably be fans who will want to cook it while others are looking forward to winter.

French onion soup

Average

5 o'clock

Ingredients

2 servings

1.2 kg onions

40 g butter

1 tsp flour

800 ml broth

100 ml white wine

for the broth:

small bunch of parsley and thyme

2 bay leaves

4 black peppercorns

for croutons:

4 slices baguette

1 clove of garlic

1 tbsp.

A recipe for incredible onion soup - thick, aromatic, tasty, satisfying, warming. Don't worry if you don't like onions: the soup doesn't taste like onions!
Alexey Onegin

One of the main difficulties when preparing onion soup is to cut the entire onion, and not into half rings, but into feathers. To do this, peel each onion, cut off the tail and “spout”, cut lengthwise into two parts, and pay attention to the stripes that run along the “meridians”: you should cut along them, moving towards the middle of the onion. This way the onion will release its juices more evenly and the onion soup will turn out more tasty. After this heartbreaking task is completed (to avoid tears, you can put on swimming goggles - it really helps), melt the butter in a large saucepan and put all the onions in it.

The process of frying onions can be divided into three stages. During the first one, you need to ensure that maximum liquid is released from the onion, and for this you can set the fire slightly above medium and cover the saucepan with a lid, stirring the onion every 10-15 minutes. At the end of this stage, which will take about an hour, the volume of the onion will decrease by 2-3 times, and the bottom of the saucepan will be constantly covered with the released juice.

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The second stage is evaporation of the released juice. At first, you can even slightly increase the heat so that the liquid evaporates faster, but do not cover the onion with a lid, and when the volume of liquid decreases, reduce the heat to below medium. Continue to stir the onions every 15 minutes or more, being careful not to let them burn anywhere. By the end of the next hour and a half, the liquid will almost evaporate, and the onion will again significantly decrease in volume and take on a light brown color. The third stage of preparing onion soup begins.

Now we fry the onions in oil, which is still there, to release as much of the sugars as possible (onions are one of the sweetest vegetables in nature). The heat should be reduced to low, continuing to stir the onion every 10 minutes, and make sure that it does not burn. The myth that burnt onions will taste bitter goes from recipe to recipe, but the main problem with burnt onions is that they will acquire a very unpleasant texture, which may well spoil the onion soup. When you realize that the heat has been reduced to a minimum, but you still have to stir the onions almost constantly, remove the saucepan from the heat. Taste the onion, and if you find it not sweet enough, add a little sugar or powdered sugar. writes that onions for onion soup need to be fried for five hours, but usually all three stages take three to four hours, and sometimes you can do it in two.

Now you can put the onions in the refrigerator, or you can prepare the onion soup right away. Place the onion in a thick-walled saucepan, put it on the fire, sift the flour directly onto the onion, stir and fry lightly, then pour in the wine, bring to a boil and reduce by half. Pour in, bring it to a boil and then reduce the heat to low: at the very beginning you should add parsley, thyme, bay leaf and wrapped in cheesecloth (to make it easier to remove them), but if you are cooking broth specifically for soup, it is more logical to add these spices while cooking the broth. Which broth to use for onion soup? In my opinion, the question is not fundamental: onion soup is equally good with chicken broth, beef broth, and even water, since the character of onions can manifest itself in any environment. An hour later, catch the spices, remove the pan from the heat and season the soup with salt: it is already ready, now it’s a matter of serving it correctly.

Classic onion soup served with croutons. First, dry the baguette slices in the oven until golden brown, and then rub them with a clove of garlic. There are two schools of thought for serving croutons in onion soup: one calls for the croutons to be placed at the bottom of the bowl, the other calls for the croutons to be placed on top. I stick to the second one, since fishing out soggy bread from soup is, in my opinion, a below-average pleasure.

So, pour the soup into a fireproof bowl almost to the top edge, place a couple of croutons on top and sprinkle it all with grated cheese. The traditional recipe calls for Gruyère or Emmenthaler, but it works just as well - you'd be surprised! - good suluguni. Place the bowls of soup and croutons under the grill and allow the cheese to melt until golden brown. Serve French onion soup immediately: it should be piping hot, because this is primarily a winter dish that will perfectly warm anyone who has returned home from the cold.

PS: Finally, I suggest you look at the presentation of onion soup offered by the Michelin-starred restaurant The Tasting Room in Macau. If you don't know English, don't be alarmed - the kitchen is noisy, the chef speaks with a terrible accent, but, fortunately, this is something you need to watch, not listen to:

Onion soup is a seemingly simple dish that has many advantages, not just taste. With its help, you can lose extra pounds, get rid of a hangover, quickly get enough and even warm up. Every French restaurant is required to offer its visitors some version of onion soup. It is considered a national dish and even a symbol of France, along with croissants and wine.

The history of French soup dates back to the time of Louis XV. They say that the king once became hungry while spending the night in his hunting lodge. He was unable to find anything other than onions, champagne and butter, so the monarch mixed all the ingredients he found and thereby presented France with a new dish. Another version of the origin of this soup says that it was invented by workers in Parisian markets to combat the cold at night.

A modern version of onion soup necessarily includes any type of onion (red, onion, leek, etc.), meat or vegetable broth, butter and vegetable oil. In this case, the onion must be pre-fried so that it gives up its sugar to the dish. The classic French recipe also necessarily includes croutons - croutons with cheese, fried in a frying pan. They are prepared preferably from a French loaf, but in its absence they can be replaced with any other bread.

Champagne in recipes replaced with dry white wine. During cooking, the alcohol evaporates from it, and the dish acquires an unusual flavor. Also, among strong drinks, the soup may include sherry, cognac and port in certain proportions.

The finished soup is decorated with chopped herbs, whipped cream, croutons or grated cheese.

Secrets to making the perfect onion soup

Onion soup is a unique French dish that will not only quickly satisfy your hunger, but also maintain your figure. Although it looks quite simple and requires very few ingredients, the soup is very nutritious and rich. How to make onion soup in the best traditions of his homeland, the following useful secrets will tell you:

Secret No. 1.

To achieve the right taste of French soup, it is very important to fry the onions for a long time so that they have time to caramelize.

Secret No. 2.

For a more delicate taste, regular onions can be replaced with red onions.

Secret No. 3.

To make the soup more homogeneous and thick, you need to add a little flour to it while frying the onions.

Secret No. 4.

Before removing the onion from the heat, you can add a little sherry or cognac to it.
Secret No. 5.
You can experiment with the color of the soup. For a light golden hue, just add sugar to the onion, and for a brown one, add a little onion peel to the broth or water. Of course, it should be retrieved later.
A hearty first course, the recipe of which has long gone beyond the borders of France. Instead of meat broth, you can take vegetable broth, and instead of baguette, any other bread that tastes similar. From the specified amount of ingredients, approximately 1.5 liters of onion soup is obtained. A frying pan with high sides is best for cooking.
Ingredients:
Meat broth 700 ml;
Onion – 4 pcs.:
Cheese – 70 g;
Dry white wine – 150 ml;

Butter – 50 g;

Garlic – 2 cloves;
Baguette – 1 pc.;
Flour – 1 tsp;
Salt pepper.
Cooking method:
Peel the onion, cut into half rings, fry in butter, stirring constantly.
Chop the garlic and add to the onion once it has browned.
After 5 minutes, pour flour into the pan and pour in the broth, stir.

Add wine, salt and pepper, stir again.

Cook the soup for 30 minutes over low heat, then pour into a heat-resistant container.

Secret No. 4.

Cut the baguette into pieces 2 cm thick and dry a little in the oven.
Place croutons on top of the finished soup and sprinkle with grated cheese.
Place the soup under the grill or in the oven for 10 minutes.
Meat broth 700 ml;
Interesting from the network
Thanks to cheese croutons (crutons), the soup becomes even more tender and soft. Dry wine perfectly balances the taste of the dish and gives it completeness. Instead of cubes, you can use ready-made broth.
Bouillon cube – 3 pcs.;
Dry white wine – 300 ml;
Water – 1.3 l;
French loaf – 8 pieces;
Hard cheese – 85 g.

Butter – 50 g;

Finely chop the onion and garlic.
Melt butter in a saucepan, add onion, salt and sugar.
Fry until the onion turns golden (about 10 minutes).
Add garlic to the pan, stir and continue cooking for 20 minutes, reducing heat.
Pour in water and wine, crumble the cubes, cook for another half hour.
Dry the loaf in the oven, place it on top of the soup and sprinkle with cheese.
Melt the cheese in the oven or microwave.

This recipe shows you how to prepare a delicious and nutritious first course with a minimum of ingredients. There are sure to be several onions in every home, so this soup can help out the housewife at any time. The finished dish is also decorated with cream.

Secret No. 4.

Cut the baguette into pieces 2 cm thick and dry a little in the oven.
Vegetable broth – 800 ml;
Butter – 2 tbsp. l.;
Flour – 2 tbsp. l.;
White wine – 2 tbsp. l.;
Cream – 6 tbsp. l.;
Dry white wine – 150 ml;

Butter – 50 g;

Dice the onion and fry over low heat with butter until transparent.
Add broth, wine and flour to the onion, cook for 30 minutes.
Puree the soup using a blender.
Add cream, salt and pepper to the puree soup, boil again and remove from heat.

You can afford onion soup even with a very limited diet. There is even a special diet for weight loss, based solely on different interpretations of this dish. If calorie content is not so important, replace the water with meat broth, this will give the soup a richer taste.

Secret No. 4.

Onion – 3 pcs.;
Processed cheese – 2 pcs.;
Butter – 30 g;
Water – 1 l;
Dried paprika – 2 tbsp. l.;
Dill;
Dry white wine – 150 ml;

Butter – 50 g;

Cut the onion into thin half rings and fry in butter until transparent.
Boil a liter of water in a saucepan, add paprika.
Cut the cheese into small pieces and place in the same pan.
When the cheese has dissolved, add the fried onion and cook a little.
Add chopped dill.

Now you know how to prepare onion soup according to the recipe with photo. Bon appetit!

Onion soup for the French is like borscht for us. There are legends about this interesting dish - romantic and not so romantic. According to one version, onion soup was cooked back in the Roman Empire, and in the 17th century, when the classic recipe for onion soup appeared in France, it was considered a poor man's dish, since it consisted of only three ingredients - beef broth, bread crusts and fried onions. According to another version, the soup was accidentally invented by the French king Louis XV, who woke up in the middle of the night from hunger in a hunting lodge. It is not clear where the servants were, but the king managed to get champagne, butter and onions from the pantry. From these incompatible products, he prepared a dish that is called the ancestor of modern onion soups served in every French restaurant.

It's easy to whip up at home because it comes together quickly and doesn't require too many ingredients. Your family is sure to love this mouth-watering soup, and even kids who don't like onions will love this dish. The fact is that the pleasant and delicate consistency of onion soup leaves no hope of choice - you want to eat it to the last spoon and ask for more.

Secrets of making classic onion soup

Modern onion soup is a huge amount of onions in a broth with croutons and cheese. Other products are also added to it, but the main component is onion. And it doesn’t matter what kind of broth the soup is cooked in - meat or vegetable. The main secret of this dish is proper sauteing, which should last at least half an hour.

Thinly sliced sweet onions are fried in a cast iron frying pan with a thick bottom over low heat with constant stirring. Onions are usually sauteed in a large amount of butter or olive oil, but most often the oils are mixed to improve the taste. If you manage to fry onions for an hour without overcooking or drying them out and bringing them to a pleasant golden brown color, you can be called an onion soup virtuoso. It is for the ruddy tint that sweet varieties of onions are taken, since they caramelize well. In this case, you should first saute the onion over high heat so that it releases water, and then reduce the heat to a minimum and simmer - the longer the better. Some cooks add a little sugar to the onions at the end, especially if bitter varieties were used.

Flour is added to the onion, lightly fried, and then poured with water or broth, diluting it with white wine, brandy or sherry to add a piquant taste. Then cheese or feta cheese is added to the dish, infused for a while and served with croutons. Sometimes the soup is baked in the oven in pots until the cheese melts - in this form it turns out especially aromatic. You can use regular crackers or make your own croutons from a French baguette, sprinkling them with grated cheese. Even a novice housewife can master this simple and unpretentious recipe.

There are various ways to prepare onion soup. Garlic, mushrooms, spices, lemon juice, cream and milk are added to it. Sometimes the soup is cooked with potatoes, carrots, turnips, cabbage, with the addition of nuts, cereals and sausages. Some soups contain fish, tomatoes, pork ribs, pumpkin and broccoli, but cheese is not present in all recipes. The idea of this dish has spread throughout the world, and now every national cuisine has its own unique soup with a lot of onions, which claims to be called onion.

Parisian onion soup: tender and elegant

The French themselves have already forgotten how to cook properly, and are constantly coming up with new recipes, one tastier than the other. This is how they make onion soup in Paris. This simple recipe is suitable for those who are very busy and plan to quickly cook a hearty dish and feed it to the whole family.

6-8 medium onions are cut into cubes and sautéed in 3 tbsp. l. butter until golden brown. Next, add 3 tbsp to the onion. l. flour, fry it for a couple of minutes and pour in 6 cups of broth, not forgetting the bay leaf and ground black pepper. After half an hour of slow cooking, the soup is salted, the bay leaf is removed and poured into plates, into each of which a slice of dried white loaf is placed and ¾ cup of grated cheese is added. The French love Gruyère and Emmental cheese, sometimes cutting it into slices and putting it on toast. The plates are placed in a warm (not hot) oven so that the cheese melts, and then they begin tasting, and the French additionally place a cup of grated cheese on the table. You can't ruin onion soup with cheese!

Spanish onion soup: delicious without cheese too

A little unusual recipe, but worth a try. Six onions are finely chopped, boiled in a small amount of broth, rubbed through a sieve or crushed in a blender. You will need about 1½ liters of broth, 2 tbsp. l. Fry flour until beige in 2 tbsp. l. butter, gradually pour in the remaining broth, making sure that there are no lumps. Add grated onion and 2 yolks mixed with a glass of cream to the soup. Bring the aromatic soup to a boil and immediately remove from heat. For some reason, the Spaniards do not add cheese to onion soup, but like to eat it with soft wheat bread, spread with a thick layer of country butter.

Onion soup "Vichyssoise": from an American Frenchman

A very unusual cold one, invented by a French chef who worked in a New York restaurant and was homesick for his hometown of Vichy. That is, it is an American-style French soup. Melt 50 g of butter in a frying pan and fry 3 onions, cut into rings, and 450 g of the white part of the leek. Fry the onion for about 20 minutes, without bringing it to a golden color, add 250 g of diced potatoes to the frying pan, and after a few minutes pour in a liter of broth or water, salt, pepper and cook until the potatoes are ready. Cool the soup and beat in a blender, add 300 g of cream, spices and the juice of one lemon. This delicious delicacy is served with finely chopped chives.

Now you know how to make onion soup your signature dish. Experiments in the process of preparing onion soup are welcome, the most important thing is to follow the basic rules of the recipe - lots of sweet onions, good broth and crispy croutons!

Cooking time: 1 hour 30 minutes

Cost of 4 servings: 255 rubles

Cost of 1 serving: 64 rubles

Ingredients:

Chicken bouillon:

Chicken soup set 350g - 33 rubles

Vegetable oil 50ml – 6 rubles

Carrots 1 piece - 3 rubles

Water 1.5 - 2 l

Onion soup:

Onions 1 kg - 25 rubles

Butter 150g - 100 rubles

Garlic 2 cloves - 3 rubles

Flour 1 tablespoon - 1 ruble

White wine 100ml – 43 rubles

Salt, pepper to taste

Nutmeg, 2 pinches

French baguette 1/2 piece - 8 rubles

Hard cheese 50g - 33 rubles

Preparation:

Chicken bouillon:

Lightly fry the chicken in a saucepan in vegetable oil. Peel the carrots and roughly chop them into 4 pieces, bake without oil in a frying pan or directly on a hot stove if you have an electric one.
Add carrots to chicken and cover with water. Bring to a boil and then put on low heat. Cook the broth for about 40 minutes. Remove foam as needed.

Onion soup:

Chop the onion into thin strips. In a thick-bottomed saucepan (preferably cast iron), start melting the butter and immediately add the onion. Medium heat is important here: the onions should be fried and stewed at the same time. The frying must be stirred to prevent the onions from burning.
If you are cooking in a pan with a thin bottom, simmer the onion over low heat. When the vegetables begin to darken, squeeze out the garlic. A sign of readiness will be the dark color of the onion. Add flour, stir, then add wine and stir again.
Evaporate the wine a little and pour in 700 ml of broth, straining it through a sieve. Cook over low heat for 15 - 20 minutes, uncovered.

3 - 5 minutes before cooking, season with salt, pepper and nutmeg. Stir and remove from heat.
Cut the baguette into slices. Dry in a frying pan until it becomes crispy on the outside and soft on the inside. Grate the cheese on a fine grater.
Pour the soup into pots, place croutons on top, sprinkle with cheese and place in the oven on the top level so that the cheese is well baked. Bake for 3 - 4 minutes at 200 degrees.
Let the soup cool slightly for 5 minutes before serving.