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Hollandse uiensoep (Dutch Onion Soup)

Delicious on a cold winter’s day with a generous topping of Dutch cheese!

½ kg of onions
A knob of butter
1 tbsp. of ketjap manis (or soy sauce)
2 vegetable stock cubes (for 1 litre)
2 dl of dry white wine
1 bay leaf
2 cloves
4 slices of bread
100 grams of grated cheese Dutch

Dutch onion soup

Preheat the oven to 200 C. Next peel the onions and cut into rings. Heat a little butter in a large saucepan and fry the onions. Add the soy sauce and fry the onions until translucent and golden brown, but don’t let them burn. Add the stock cubes, white wine and 0.8 litres of water, along with the bay leaf and cloves and allow to simmer on a low heat for 15 minutes. Ladle the soup into ovenproof soup bowls and place one slice of bread in each. Finally sprinkle over the cheese and place the bowls into the oven. The soup can be served as soon as the cheese has melted and is golden brown in colour.

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