Onion soup with cheese and mustard

With the addition of milk and flour, the soup is tender and velvety, and the spices make it truly aromatic. It will take only half an hour to prepare the dish.

Ingredients

• Onion 2-3 jokes
• Butter 3 tbsp. spoons
• Flour 3 tbsp. spoons
• Milk 500 ml
• Chicken bouillon 400 ml
• Powdered dry mustard ½ teaspoon
• Dried thyme ¼ h. Spoons
• Salt ½ teaspoon
• Ground black pepper ¼ h. Spoons
• Cheese 300 g
• Crackers taste

Directions

1. Cut the onion into small pieces.
2. Heat oil in a saucepan over medium heat. Saute the onions for a few minutes until they become soft and translucent.
3. Sprinkle with flour and mix well.
4. Pour about 100 ml of milk at a time into a saucepan and stir thoroughly.
5. When using all the milk, add the broth, mustard, thyme, salt and pepper. Bring to a boil and cook for 10 minutes.
6. Grate the cheese coarsely, set aside a little, and pour the rest into the soup. Stir until the cheese is completely dissolved.
7. Remove the prepared soup from heat, sprinkle with cheese and crackers.