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German Onion Soup - Ueberbackene Zwiebelsuppe

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German Onion Soup - Zwiebelsuppe gratiniert

German Onion Soup - Zwiebelsuppe gratiniert

J.McGavin

Cousin to French onion soup, this light colored version deglazes the pan with white wine and uses chicken or vegetable broth as a soup base. Use the broth you make with your leftover vegetables, as described here. A grating of nutmeg and some Swiss cheese finishes the soup.

Serves 4

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 2 c. (4 medium or 2 large) onions, sliced
  • 1 T. butter
  • 3/4 c. dry white wine
  • 1 quart broth, vegetable, chicken
  • Freshly grated nutmeg to taste
  • Freshly ground pepper to taste
  • Salt, if broth needs it, to taste
  • 4 slices French bread or 1 roll cut into 8 slices
  • 1/2 c. grated cheese, gruyère or gouda

Preparation:

Sauté onions in butter over medium heat for about 15 minutes, or until they start turning golden brown. Stir occasionally.

Add the white wine, then the broth, bring to a boil 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 bread slices.

To serve, scoop some soup into an oven safe individual bowl, add a slice of toast, sprinkle 2 tablespoons cheese over it and put the bowls on a cookie sheet or similar.

Broil until cheese melts and turns and attractive brown.

Be careful when serving and eating as the soup and the bowls are very hot.

Tips: This is a great soup to make ahead and reheat.

You may want to add fresh thyme sprigs or bay leaf to the soup. Remove before serving.

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