Onion Soup With Camembert Croutons - cooking recipe

Ingredients

2 tbsp oil
1 2/3 lbs onions, peeled and sliced into rings
1/2 cup white wine
2 cups vegetable stock
1 tsp ground cumin
4 slices baguette
8 slices Camembert (about 4.5 oz)

Preparation

Heat the oil in a saucepan and cook the onions until glassy. Add the wine and stock and season to taste. Add the cumin and cook over medium heat for 20 mins.
Preheat the broiler on high. Lay 2 slices Camembert on each slice of bread and broil until golden brown, checking frequently to prevent burning. Ladle the soup into bowls and top each with a slice of bread.