Zwiebelsuppe

Zwiebelsuppe Recipe - Traditional German Onion Soup

Region / culture: Germany | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zwiebelsuppe, also known as French onion soup, is a classic and comforting dish that is perfect for a chilly day. This soup is made with caramelized onions, broth, and topped with cheesy bread. It is a simple yet flavorful dish that is sure to warm you up.

History

Zwiebelsuppe has been around for centuries and is believed to have originated in France. It was traditionally a peasant dish, as onions were cheap and readily available. Over time, the recipe has evolved and is now enjoyed all over the world.

Ingredients

150 g onions, peeled, thinly sliced into rings
150 g red onions, peeled, thinly sliced into rings
2 cloves fresh garlic, thinly sliced
2 tbsp olive oil
1 tsp 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)

How to prepare

Heat oil in a large pot.
Sauté garlic slices and chopped marjoram for 2 minutes.
Add the onion slices and cook for about 5 minutes (or longer if you prefer them very soft).
Add wine and broth and cook, uncovered, for 10 minutes at a gentle simmer (bubbling, but not boiling).
Meanwhile, preheat 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.
Place the bread rounds on the foil-lined pan and sprinkle with cheese. Broil for only about 1 minute, just until the cheese melts.
Test the soup and season well with salt and pepper.
The soup is ready when the onions are tender, and the broth will be very clear and pinkish in color.
Ladle the soup into bowls and float a bread round on top of each bowlful. Garnish with some extra fresh marjoram if desired.

Variations

Add a splash of sherry for extra flavor.
Top the soup with a poached egg for a protein boost.
Use different types of cheese, such as Gruyere or Swiss, for a different flavor profile.

Cooking Tips & Tricks

Be patient when caramelizing the onions. It takes time for them to develop their sweet flavor.

- Use a good quality chicken broth for the best flavor.

- Don't skip the step of broiling the cheesy bread. It adds a delicious crunch to the soup.

Serving Suggestions

Serve Zwiebelsuppe with a side salad or a crusty baguette for a complete meal.

Cooking Techniques

Caramelizing the onions is the key technique in this recipe. Be sure to cook them low and slow until they are golden brown and sweet.

Ingredient Substitutions

If you don't have fresh marjoram, you can use dried marjoram or thyme as a substitute.

Make Ahead Tips

You can caramelize the onions ahead of time and store them in the refrigerator until you are ready to make the soup.

Presentation Ideas

Serve Zwiebelsuppe in individual crocks or bowls and top with the cheesy bread for a beautiful presentation.

Pairing Recommendations

Zwiebelsuppe pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover Zwiebelsuppe in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 8g per serving

Vitamins and minerals

Zwiebelsuppe is a good source of vitamin C, vitamin B6, and iron.

Alergens

Contains dairy (cheese) and gluten (bread)

Summary

Zwiebelsuppe is a nutritious and satisfying dish that is relatively low in calories. It is a good source of carbohydrates, fats, and proteins.

Summary

Zwiebelsuppe is a delicious and comforting soup that is perfect for a cozy night in. With its rich flavor and cheesy bread topping, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cold winter day and I was visiting a dear friend in Germany. As soon as I walked into her cozy kitchen, I was greeted by the comforting aroma of onions simmering on the stove. My friend, Ingrid, was busy chopping garlic and herbs, her skilled hands moving deftly as she prepared what she called Zwiebelsuppe.

I had never tasted this soup before, but the rich, savory smell was enough to make my mouth water. Ingrid saw my curiosity and smiled, inviting me to join her in the kitchen. She explained that Zwiebelsuppe was a traditional German onion soup, perfect for warming the soul on a chilly day.

As we worked together to prepare the soup, Ingrid shared the story of how she learned to make it. She told me that the recipe had been passed down through her family for generations, each cook adding their own twist and flair to make it their own. Ingrid's version of Zwiebelsuppe was a labor of love, a dish that brought back memories of her childhood and the comforting warmth of her mother's kitchen.

I watched in awe as Ingrid sautéed the onions until they were caramelized and golden brown, the sweet aroma filling the room. She added a splash of white wine and let it simmer, the alcohol sizzling as it cooked off, leaving behind a rich, complex flavor. Next came the beef broth, a hearty base that would give the soup its depth and richness.

As the soup bubbled away on the stove, Ingrid added a few sprigs of thyme and a bay leaf, letting the flavors meld together into a harmonious symphony of taste and aroma. Finally, she topped the soup with a generous handful of grated Gruyere cheese, letting it melt and mingle with the onions and broth.

The moment of truth came when Ingrid ladled the soup into bowls and handed me a spoon. I took a hesitant sip, unsure of what to expect. But as soon as the first spoonful touched my lips, I knew I had found a new favorite dish. The soup was rich and savory, with a hint of sweetness from the caramelized onions and a depth of flavor that was truly unparalleled.

Ingrid smiled at my reaction, knowing that she had shared a piece of her heritage with me through this simple bowl of soup. She told me that Zwiebelsuppe was more than just a recipe – it was a connection to her past, a way to honor her family and their traditions. And now, as I sat at her table, savoring each spoonful of this delicious soup, I felt honored to be a part of that tradition.

Since that day, I have made Zwiebelsuppe countless times, each batch a little different from the last as I add my own personal touch to the recipe. But no matter how many times I make it, the taste always brings me back to that cold winter day in Germany, sitting in Ingrid's kitchen and sharing in the warmth and love of her family's culinary legacy. And for that, I will always be grateful.