French Onion Soup and Cheese-Baked Crispbread
6 large onions
dash of oil or butter
3 sprigs fresh thyme
1.5 l vegetable or chicken stock
salt (if necessary)
200 – 300 ml grated strong cheese (e.g. Gruyère)
4 slices FINN CRISP Original Rye crispbread (round)
Slice the onions finely and cook in the oil on a low heat for at least 15 minutes. Do not brown.
Add the thyme sprigs and stock to the onions.
Cook, covered, for at least 30 minutes. The soup can also be cooked in the oven at 180 °C.
Check the taste; season with black pepper and add salt if necessary.
Place the crispbread on the soup and sprinkle liberally with cheese.
Grill, uncovered, in the oven at 250 °C for 5-20 min.