German Onion Soup Recipes

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 APPLE-ONION SOUP

Steps:

• Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
• To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

15 AUTHENTIC GERMAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German soup in 30 minutes or less!

GERMAN APPLE-ONION SOUP

Steps:

• Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
• To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.