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Clear German onion soup. This is very different from French onion soup. The broth is very clear and smaller rounds of bread float on top of soup. Adapted from Schoener Essen magazine, translated from the German. Perfect choice for a dinner party.
- 150 g onions, peeled,thinly sliced into rings
- 150 g red onions, peeled,thinly sliced into rings
- 2 cloves fresh garlic, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon fresh marjoram, chopped
- 100 ml dry white wine
- 1 liter chicken broth
- 4 slices sandwich bread
- 30 g shredded Parmesan cheese
- salt, to taste
- pepper, to taste
- fresh marjoram, to garnish (optional)
- 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 and pinkish in color.
- Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.