Crunchy Onion soup

8 slices crispbread: preferably Roasted Onion or Cheese & Pumpkin Seed
2 tomatos
125 ml per slice of hot water (bouillon for a better taste)
8 table spoos leek or chives (for a stronger »onion« flavor)
200g Emmental cheese, Le Gruyère or other cheese suitable for gratinating (only for the gratinated version)
120g Parmesan (fort he not gratinated version)
360g Borlotti beans
4 tea spoons tomato purée
paprika (noble sweet)
salt, pepper, (nutmegg)
soy

Preparation

Chop tomatos.
Break crispbread into small pieces, grind it with a blender, baste it with boiling water or bouillon (125ml per slice), leave to stand for some time.
OR
Break crispbread into small pieces, baste it with boiling water or bouillon (125ml per slice), let it soften, then purée everything with a blender.
To intensify the onion flavor, just slice some leek (the white parts) or chive and add it to the bread before basting it with the hot fluid.

Flavor with salt and pepper, season with a pinch of paprika, a tea spoon tomato purée and/or a dash soy.
Add the diced tomatos, maybe add 1-2 table spoons cooked beans per person – grind some parmeson on top.. ready!
OR
Put the crème in flameproof dishes, grind some Parmesan on top and gratinated several minutes in the oven or the microwave (grilling function).
When the cheese is melting and bubbling – take the small dish out of the oven – cover everything with diced tomatos –that's it! Enjoy your meal!

Onion soup