- 8 onions
- a dash of balsamic vinegar
- 250 ml white wine or Xeres vinegar
- 1.5 l beef stock
- 2 sprigs of thyme
- 4 slices of spice cake
- 4 slices of raclette cheese
- salt and pepper
Sauté the onions until translucent. Add a dash of balsamic vinegar and cook for 2 minutes. Add the white wine or Xeres vinegar.
Add the beef stock and the thyme, and let simmer for 40 minutes over medium heat. Season with salt and pepper.
Lay a slice of raclette cheese on each slice of spice cake and grill until the cheese has melted.
Remove the sprigs of thyme and serve the soup with the toasted spice cake.