Rheinische Zwiebelsuppe 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.

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.

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.