Ingredients serves 6:
3 cloves garlic or 1 heaping tablespoon garlic cream, 1 kg (2.2 lb) red onions, 3 1/2-4 oz/10-12 dkg butter, 3-4 tablespoon white wine, 3-4 tablespoon balsamic vinegar, 2 heaping tablespoon all-purpose flour, 3 cup/7 dl each, beef and chicken soup stock (or bouillon cubes), 1/2 teaspoon hot Red Gold paprika cream or “Strong Steven” (hot cherry pepper paste), 2 sprigs fresh thyme, 1 bay leaf, 3 1/2 oz/1 dl cooking cream (light cream), 3 slices bread, 12 thin slices Ementhaler (Swiss) cheese
Peel both the garlic and onions. Slice the garlic thin and the onions into medium thin half circles. Melt the butter in a pot, add the garlic and onions and allow them wilt, stirring constantly for 2-3 minutes, be careful not to brown or burn them-if using garlic cream, add it only after the onions have wilted. Cover and let stew in their own juices until the onions are soft, about 15 minutes. Dust with flour, stir about half a minute and add the white wine and balsamic vinegar. Allow to cook for another two minutes then add the beef and chicken stock. „Fire up” with a little hot Red Gold, season with thyme and bay leaf. Once it has come to a boil reduce heat to low and cook covered 20-25 minutes. Thicken
by adding the cream. Pour the hot soup into large cups or small bowls and just prior to serving top with toasted bread and cheese.
Preparation time: 1 hour
Calories per serving: 418
Skill: Easy to prepare