Swabian Onion Soup

Cut onions into fine rings and sauté in fat until translucent. Sprinkle with flour and fry briefly. Add clear soup and simmer on low heat for 10 min. Add the Maultaschen and simmer for 5 minutes. Season with pepper and white wine. Take out Maultaschen, cut into strips, portion into soup bowls and fill up with clear soup. Sprinkle with cheese and bake at 200 °C for about 10 min.

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