Normandy Onion Roll

Fine chopped onion, sautéed, covered with water, sautéed, topped with sliced turnip and grated cheese.

Ingredients:

600 g onions 200 g shredded cheese 50 g butter 30 g smooth flour 1.25 l water 1.5 dl white wine thin slices of white wine black pepper salt

Procedure:

1. Clean the onion and then fry it finely chopped in butter, dust with flour and fry, pour wine, stir and finally add water
2. Add salt and pepper to the onion base and boil for about 35 minutes, then strain the liquid and set the cooked onions aside
3. Cover the bottom of the baking dish with the edges of the lid, pile the prepared onions on top, sprinkle them thickly with grated cheese, alternating layers
4. Finally, pour the onion broth very carefully into the bowl, wait until the soup is absorbed and then sprinkle the soup with grated cheese
5. Place the bowl of soup in an oven preheated to 200 °C and bake for about 15 minutes.