Zwiebelsuppe Clear German Onion Soup Recipes

ZWIEBELSUPPE (CLEAR GERMAN ONION SOUP )

This is very different from French Onion Soup. The broth is very clear and smaller rounds of bread float on top of soup. Adapted from Schoener Essen magazine, translated from the German. Perfect choice for a dinner party.

Provided by HeatherFeather

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Zwiebelsuppe (Clear German Onion Soup ) image

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.

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 tablespoons olive oil
1 teaspoon 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)

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

Rheinische Zwiebelsuppe (Onion Soup) image

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

Ingredients

2 quarts water, salted
2 lbs small onion, peeled
2 1/2 lbs potatoes, peeled
3/4 lb smoked sausage, diced
1/8 lb bacon, diced and fried
4 tablespoons butter
salt & pepper

GERMAN VEGETABLE SOUP

My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

German Vegetable Soup image

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

Ingredients

1-1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 teaspoon garlic powder
1 bay leaf
1 can (46 ounces) tomato or vegetable juice
3 celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8 ounces) cut green beans, drained

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GERMAN ONION SOUP {ZWIEBELSUPPE} | SUMPTUOUS SPOONFULS

Pour in the broth, then add the bay leaf, thyme and nutmeg. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes. Adjust the seasonings and add salt & fresh …
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Estimated Reading Time 3 mins
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In a soup pot, melt the butter, then saute the onions for about 15 minutes or until they are very, very soft and starting to brown. Add the wine and saute a bit longer until most of the liquid is gone.
Pour in the broth, then add the bay leaf, thyme and nutmeg. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes. Adjust the seasonings and add salt & fresh ground pepper to your liking. While the soup is cooking, preheat the oven to 350 F.
Pour the hot soup into four oven-safe bowls on a cookie sheet. Set a slice of the toasted bread on top, then top each toast with shredded cheese.
Put the bowls in the oven and bake for about 15 minutes or until the cheese is melted and is bubbly and brown in spots.

Zwiebelsuppe Clear German Onion Soup Recipes

ZWIEBELSUPPE (CLEAR GERMAN ONION SOUP )

This is very different from French Onion Soup. The broth is very clear and smaller rounds of bread float on top of soup. Adapted from Schoener Essen magazine, translated from the German. Perfect choice for a dinner party.

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.

GERMAN VEGETABLE SOUP

My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin

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