Best 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.

"GERMAN" ONION SOUP

Steps:

• Book bacon in a large pot over medium heat until crisp, 10 - 12 minutes. Remove bacon and reserve for Pretzel Grilled Cheese. If not serving the soup with sandwiches, crumble bacon and add t soup just before serving). Reserve bacon drippings. Sweat onion, garlic and caraway in drippings, covered, 10 minutes. Uncover pot and cook onion mixture 40 minutes more, stirring occasionally. Stir in beer and mustard; increase heat to high. cook soup until beer nearly evaporates, stirring often. Stir in flour and cook 1 minute. Add broths and simmer soup 10 minutes. Stir in Worcestershire and season soup with salt and pepper. Top each serving with a Pretzel Grilled Cheese.

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.

GERMAN ONION SOUP

Steps:

• 1. Melt butter over medium heat in a Dutch oven or stockpot. Add a pinch of thyme, nutmeg and black pepper. Sauté sliced onions in the butter mixture for about 15 minutes, or until they start turning golden brown, stirring occasionally. NOTE: To properly caramelize the onions, resist overcrowding the pan. Also, keep the heat steady and don't cook at too high a temperature or you'll scorch the onions before they're properly caramelized.
• 2. Add the wine, broth, fresh thyme and bay leaves to the soup. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
• 3. Stir in nutmeg, salt, and pepper.
• 4. While soup is simmering, prepare the cheese toast by dividing the cheese among the bread slices. Place the breads on a broiler pan, and place under a broiler (or in a counter-top toaster oven) for 2 to 3 minutes or until the cheese has started to melt. (You don't want the cheese fully melted yet, because it will get broiled again in the next step.)
• 5. To serve, remove thyme and bay leaves from the soup. Divide the onion soup among 4 oven-proof soup bowls. Float a cheese toast on top of each serving, then sprinkle a few tablespoons of extra grated cheese on top. Place soup bowls on a broiler pan and place under broiler for a few minutes or until the cheese begins to brown. Serve immediately. Be careful, as the soup will be very hot and can burn if splashed when serving or eating.