Rheinische Zwiebelsuppe Onion Soup Food

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

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.