French Onion Soup with Stock, Wine, and Black Pepper (lactose free)

Ingredients

• 5 pcs Red onion, finely sliced
• 400 ml Homemade chicken stock
• 200 ml Red wine
• 3 slice Rye bread
• 11 7/8 l Mozzarella, lactose free, grated
• 50 g Unsalted butter, lactose free
• 3 sprig Thyme, fresh
• 2 sprig Rosemary
• 1 pcs Bay leaf
• 5 pcs Black pepper, ground
• 3 pcs Juniper berries
• 1 pinch Black pepper, ground

Method

1. Stew the onions on butter until glassy with 1-2 pinches of salt.
2. Pour half of the wine into the pot then stew it for 5 minutes. After that, pour the rest of the wine and stew it for another 5 minutes, so the onion gets a sourish taste.
3. Pour the stock and the water in. Put in the spices then cook it for 15 minutes.
4. Take out half of the amount of the onion. Purée it with the mixer.
5. Put the onion purée back into the soup then cook it for 5-10 minutes.
6. Take the spices away. Until this point, you can prepare the soup the evening before you need it.
7. Before serving, heat up the oven to 220°C on grill mode.
8. Grill the bread slices, then cut them into cubes.
9. Put the bread into heat-safe dishes, and serve onto the soup, 150ml per person.
10. Sprinkle the grated cheese and pepper on top. Serve it while hot.