Thuringian onion soup

Ingredients for 4 servings:

• 6 m.-sized onion(s)
• 100 g salami (cooked salami)
• 4 tbsp oil
• some butter or margarine
• 1 apple, sour
• Salt
• ½ tbsp vinegar (white wine or apple cider vinegar)
• 1 ½ liters of meat broth
• 2 rolls
• 75 g cheese (Emmental), grated
• Parsley, chopped
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Weimar onion market soup

Peel and slice the onions. Cut the sausage into thin strips (if you can’t find cooked salami, use a similar sausage). Sauté both in oil and butter or margarine until golden brown. Grate the apple (Granny Smith, Jonagold, or a similarly sour variety) with a grater and add it to the onions along with a pinch of salt, a little sugar, and half a tablespoon of vinegar. Add the meat broth, season with salt, and cook the onions until almost soft. Halve the bread rolls lengthwise and fry in a little melted butter until crispy. Add to the soup. Sprinkle with grated cheese and chopped parsley just before serving.