Best Zwiebelsuppe Clear German Onion Soup Recipes
RHEINISCHE ZWIEBELSUPPE (ONION SOUP)
This is a great onion soup recipe I found in a German Cookbook. The special touch is to puree the potatoes which gives the soup its full bodied texture.
Provided by bhingst65
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 541.7, Fat 30.3, SaturatedFat 12.8, Cholesterol 65.5, Sodium 1008.7, Carbohydrate 49.6, Fiber 6.3, Sugar 8, Protein 19
JAPANESE CLEAR ONION SOUP
This recipe is from the Chirpy blog. It's a take on those served in the Japanese steak restaurants.
Provided by PanNan
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onions in a pot in a little bit of oil until slightly browned.
- Add the carrot, celery, and garlic and 6 cups of vegetable broth.
- Bring to the boil and then simmer for 30 minutes.
- Season to taste with salt and pepper.
- Strain the veggies from the broth and add the mushrooms and scallions before serving.
- Serve with soy sauce and sriracha sauce to add for additional flavor.
Nutrition Facts : Calories 43.9, Fat 0.2, SaturatedFat 0.1, Sodium 40.9, Carbohydrate 9.9, Fiber 2.4, Sugar 4.5, Protein 1.5
SIX ONION SOUP
The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a pot.
- Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
- Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
- Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
- Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
- Whisk in the heavy cream and bring to a simmer.
- Add the scallions and simmer for another 5 minutes, or until they are tender.
- Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
- Enjoy!
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