August: French Onion Soup and Cheese-Baked Crispbread

6 large onions
dash of oil or butter
3 sprigs fresh thyme
1.5 l vegetable or chicken stock
salt (if necessary)
black pepper
200 - 300 ml grated strong cheese (e.g. Gruyère)
4 slices FINN CRISP Original Rye (Small Round)

Slice the onions finely and cook in the oil on a low heat for at least 15 minutes. Do not brown.

Add the thyme sprigs and stock to the onions.

Cook, covered, for at least 30 minutes. The soup can also be cooked in the oven at 180 oC.

Check the taste; season with black pepper and add salt if necessary.

Place the crispbread on the soup and sprinkle liberally with cheese.

Grill, uncovered, in the oven at 250 oC for 5 - 20 min.