Remove the skin from the onions and cut into rings. Remove garlic from peel and chop. Rinse tarragon and chop. 2.
2. heat butter, sauté onions and garlic in it.
3. add white wine and simmer a little. Add 1 liter of water and 2 stock cubes, simmer for another 15 min.
Season with salt, pepper and tarragon.
5. preheat oven to 200 °C / convection oven 180 °C / broiler 200 °C / gas mark 3.
6. sprinkle cheese over baguette slices.
Fill onion soup into ovenproof soup bowls. Top with baguette slices and bake in oven for approx. 10 min. until golden and ready to serve.
Tarragon Weisswen Baguette ::Time needed : : 50 min.
:Preparation : : 20 min.
:Cooking time : : half an hour
:Last change : : Karina Schmidt