Variant on the French onion soup with red onions and therefore a little sweeter
Preparation
Heat a pan on the stove and heat the butter. Peel the onions and cut them into thin rings. Fry the rings in the pan with the butter and fry, stirring, for 15 minutes until golden brown. Preheat the oven to 200 degrees.
Add the stock and the bay leaf to the soup and let it simmer for 30 minutes. Sprinkle the slices of bread with some cheese and parsley and roast them in the oven for 5 minutes. Ladle the soup into soup bowls and place the slices of baguette on top of the soup and serve immediately.
Tip: Also try the traditional French onion soup!
Source: Leukerecepten by leukerecepten-nl.
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