ONION SOUPWith Cheese Bread
- 5 large white onions
- 3 tbsp Emborg Butter
- 3 litres Vegetable stock
- 2 French baguettes
- 400 g Emborg shredded mozzarella
Cut the onion into slices and sauté in butter in a large saucepan, add the stock and boil until the onions are tender, about 10 minutes. Portion the soup into 10 ovenproof bowls. Top each bowl of soup with two baguette slices and then top with the cheese.
Heat the soup in the oven to melt the cheese, about 5 minutes on maximum heat. Serve steaming hot, placing the bowls on plates or small cutting boards.