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This recipe came from the Recipezaar one of my favorite sites, it had good reviews. Enjoy!
Zwiebelsuppe (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.
35 min | 15 min prep
SERVES 4
* 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)
1. Heat oil in a large pot.
2. Saute garlic slices and chopped marjoram 2 minutes.
3. Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
4. Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
5. Meanwhile, heat up your broiler and line a baking sheet with foil.
6. Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
7. Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
8. Test soup- season well with salt and pepper.
9. Soup is ready when onions are tender- broth will be very clear& pinkish in color.
10. Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.
Zwiebelsuppe (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.
35 min | 15 min prep
SERVES 4
* 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)
1. Heat oil in a large pot.
2. Saute garlic slices and chopped marjoram 2 minutes.
3. Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
4. Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
5. Meanwhile, heat up your broiler and line a baking sheet with foil.
6. Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
7. Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
8. Test soup- season well with salt and pepper.
9. Soup is ready when onions are tender- broth will be very clear& pinkish in color.
10. Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.
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