- 6 large yellow onions
- 4 cloves garlic
- 2 tbsp white flour
- 200 ml white wine
- 1 L water
- 1-2 chicken stock cubes
- 1 tbsp thyme, finely chopped
- Salt and pepper
- 4 large slices of white bread, toasted
- Shredded Jarlsberg®
Clean the onions and slice them into thick rings.
Melt the butter in the pan and sauté the onions until they are soft and transparent. Sprinkle the flour over them and stir to combine. Add the wine, water, stock, and thyme. Cover and simmer over low heat for 15-20 minutes.
Divide the soup into four ovenproof bowls.
Top each with a piece of toast and the shredded Jarlsberg®.
Bake at 450° until the cheese has melted.