Preparation time: 1 hour 30 minutes
- 1 Schär Mini Baguette
- 400g chopped onion
- 40g butter
- 1l vegetable stock
- 80g Emmental
- 1/2tbsp Schär Mix B – Mix Pain (gluten-free bread flour)
- Salt and pepper to taste
1Melt the butter and fry the onions. Cover and let them cook over a low heat for about 30 minutes.
2Add about 100ml of water.
3When the onions start to brown, add the flour, salt and pepper, and mix well.
4Then add the vegetable stock and cook for another 20 minutes.
5Meanwhile, grill the baguette and cut into thin slices.
6Serve in the traditional way, with a piece of baguette at the bottom of the bowl, on top of which the soup is poured. Then sprinkle with grated cheese and broken-up pieces of baguette to act as croutons.