in Germany, Soup Recipes

Baden onion soup

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Ingredients for 4 servings:

  • 500 g onion(s)
  • 80 g butter or margarine
  • 2 tbsp flour
  • 1 ½ liters of meat broth
  • 2 eggs, including the yolk
  • 125 ml white wine
  • 4 tbsp cream
  • pepper
  • some parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and slice them into rings. Heat the fat in a pan and sauté the onions until golden brown. Stir in the flour and deglaze with the meat broth. Simmer the soup over low heat for about 30 minutes. Whisk the egg yolk with the wine and cream. Finally, thicken the soup with this mixture and season with pepper and salt, if desired. Sprinkle with the chopped parsley. Variation: Ladle the soup into ovenproof dishes, top a slice of toast (toasted beforehand) with a slice of cheese (Gouda or similar) and carefully place it on top of the soup. Preheat the oven to 200°C and leave the soup in the oven until the cheese has melted nicely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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