Fry the onions in oil until golden brown, dust with flour, pour clear beef or vegetable soup, mix well and cook for 2-3 minutes. Stir the cheese into the soup and let it melt slowly, stirring constantly. Season to taste with garlic and spices. Puree the soup, add whipped cream and serve garnished with parsley.
Nutritional values per serving: Kcal/kJ 443/1854, E. 18g, F. 37g, KH 9g, BE 0,5
