Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 400g. red onion 20gr. butter 2 dice vegetables 2 slices of rustic bread 50g. grated Emmentaler type cheese salt pepper PROCEDURE -------------------------- Peel and chop the onions and cook for 10 minutes in a saucepan with the butter.
Pour 1.5 liters. of water and bring to a boil. Add nuts, salt and pepper and cook over low heat for about 30 minutes. Preheat the grill to maximum temperature. Spread the cheese over the slices of bread, baked au gratin, and then for a few minutes. Turn out, let cool and cut into strips toasted.
Distribute the soup into individual bowls and serve hot with croutons. 
Pour 1.5 liters. of water and bring to a boil. Add nuts, salt and pepper and cook over low heat for about 30 minutes. Preheat the grill to maximum temperature. Spread the cheese over the slices of bread, baked au gratin, and then for a few minutes. Turn out, let cool and cut into strips toasted.
Distribute the soup into individual bowls and serve hot with croutons.
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