- Bow - 4 pieces
- Margarine or butter - 2 Art. spoons
- Beef broth - 850 milliliters
- White wine - 120 milliliters
- Cumin - 1 st. a spoon
- Garlic - 1 Tooth
- Baguette - 1 piece
- Cheese or mozzarella - 10 st. spoons
- Pepper and Salt - - To taste
1. Clean the bulbs and cut them into small pieces. It is important that the onion is very finely chopped. This will take approximately 10 minutes. 2. Put onions in a pan, add butter or margarine and put on medium heat. Turn the bow every minute to make it evenly prepared. Cook until the onion turns brown. 3. Transfer the onions from the pan into a large saucepan, add all the ingredients except bread and cheese. Cook over medium heat for about 30 minutes. The onion should be soft, but do not fall apart. 4. While the soup is preparing, put the deep plates in which you will serve the soup in the oven so that they heat up. Cut the baguette into pieces and put them on the grill to lightly blush. Smear cheese with mushroom or mozzarella. 5. Before you serve the soup on the table, put the bread and cheese on the grill to make the cheese melt and blush. Serve the bread with the soup.
Servings: 4