German Onion Soup Recipe Ueberbackene Zwiebelsuppe Food

GERMAN ONION SOUP {ZWIEBELSUPPE}

Steps:

• In a soup pot, melt the butter, then saute the onions for about 15 minutes or until they are very, very soft and starting to brown. Add the wine and saute a bit longer until most of the liquid is gone.
• Pour in the broth, then add the bay leaf, thyme and nutmeg. Bring to a boil, then reduce heat and simmer for 15 - 20 minutes. Adjust the seasonings and add salt & fresh ground pepper to your liking. While the soup is cooking, preheat the oven to 350 F.
• Pour the hot soup into four oven-safe bowls on a cookie sheet. Set a slice of the toasted bread on top, then top each toast with shredded cheese.
• Put the bowls in the oven and bake for about 15 minutes or until the cheese is melted and is bubbly and brown in spots.
• Serve immediately, taking care not to touch the bowls as they will be very hot.

ZWIEBELSUPPE (CLEAR GERMAN ONION SOUP )

Steps:

• Heat oil in a large pot.
• Saute garlic slices and chopped marjoram 2 minutes.
• Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
• Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
• Meanwhile, heat up your broiler and line a baking sheet with foil.
• Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
• Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
• Test soup- season well with salt and pepper.
• Soup is ready when onions are tender- broth will be very clear& pinkish in color.
• Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.

GERMAN ONION SOUP RECIPE - UEBERBACKENE ZWIEBELSUPPE

Steps:

• Sauté 2 cups sliced onions in 1 tablespoon butter over medium heat for about 15 minutes, or until they start turning golden brown. Stir occasionally.
• Add 3/4 cup dry white wine, then 1 quart vegetable broth or chicken broth. You might want to add fresh thyme sprigs or bay leaf to the soup (but remember to remove them before serving), but this is completely optional. Bring to a boil, reduce heat and simmer for 15-20 minutes.
• Grate some fresh nutmeg into the soup and add some pepper. Taste and add salt, if necessary. (With unsalted, homemade broth, I add 1 teaspoon salt.)
• While soup is cooking, toast the 8 slices of bread under a broiler or in a toaster oven (or in a conventional countertop toaster).
• To serve, scoop some soup into an oven-safe individual bowl, add a slice of toasted bread, sprinkle 2 tablespoons grated cheese over it and put the bowls on a cookie sheet and broil until cheese melts and turns an attractive brown.
• Be careful when serving and eating as the soup and the bowls are very hot.
• Tip : This is a great soup to make ahead and reheat. Note: Check out the difference between stock and broth here.

RHEINISCHE ZWIEBELSUPPE (ONION SOUP)

Steps:

• Bring water to a boil in a large stockpot.
• Add peeled onions and cook until tender.
• Boil potatoes separately and puree. Add to onion, stirring until well mixed.
• Cook over low heat until thickened. Season with salt & pepper.
• Add sausage, bacon and butter.
• Serve with white bread.