- 4 nice slices of Petit Lorrain
- Two onions
- 400 ml of water
- A vegetable broth
- Salt, pepper
- Four slices of bread
- Olive oil
Start by peeling the onions and chopping them.
Brown them in a little olive oil.
Season with salt and pepper.
Cover onions with water and vegetable cube broth.
Simmer for 20 minutes.
Cut four nice thick croutons.
Toast them in the oven or in a toaster.
Once the soup has simmered, arrange the dish with the croutons, and place the slices of Petit Lorrain on top.
Put the soup in the oven for a few minutes to melt the Petit Lorrain
Your vegan onion soup au gratin is ready!