Crunchy Onion Soup

Crunchy onion soup by Sarah Wiener

Ingredients

• 8 slices crispbread: preferably Roasted Onion or Cheese & Pumpkin Seed
• 2 tomatoes
• 125 ml per slice of hot water (bouillon for a better taste)
• 8 tablespoons leek or chives (for a stronger “onion” flavour)
• 200g Emmental cheese, Gruyère or other cheese suitable for gratinating (only for the gratinated version)
• 120g Parmesan (for the ungratinated version)
• 360g Borlotti beans
• 4 teaspoons tomato purée
• Paprika
• Salt, pepper
• Soy sauce

Preparation

• Chop tomatoes.
• Break crispbread into small pieces, baste it with boiling water or bouillon (125ml per slice), let it soften, and then purée everything with a blender.
• To intensify the onion flavour, just slice some leek (the white parts) or chive and add it to the crispbread before basting it with the hot fluid.
• Flavour with salt and pepper, season with a pinch of paprika, a teaspoon tomato purée and/or a dash soy sauce.
• Add the diced tomatoes, maybe add 1-2 tablespoons cooked beans per person – grate some Parmesan on top…ready!
• OR
• Put the mixture in flameproof dishes; grate some Parmesan on top, add the Emmental or Gruyère and grill for several minutes in the oven.
• When the cheese is melting and bubbling – take the small dish out of the oven – cover everything with diced tomatoes –that's it! Enjoy your meal!