John Myers
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Bamberg Onion in Beer Soup with Cheese Crustini from Homemade Baguette
The perfect bamberg onion in beer soup with cheese crustini from homemade baguette recipe with a picture and simple step-by-step instructions.
For the Bamberg onion:
- 5 Pc. Vegetable onions
- 500 g Minced meat
- 1 Pc. Bun old
- Milk
- 1 tbsp Parsley
- 1 tsp Caraway seed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tbsp Mustard
For the soup:
- 1,5 l Beer dark
- 1 l Vegetable broth
- Salt
- Pepper
- Parsley
- Caraway seed
- Onion leftovers
- 1 Pc. Clove of garlic
For the baguette:
- 500 g Flour
- 1 packet Dry yeast
- 10 g Salt
- 1 tsp Honey
- 300 ml Lukewarm water
- 1 Pc. Egg yolk
- 1 tbsp Oil
- 1 tbsp Water
- Mountain cheese
Bamberg onion:
- Peel the 5 onions first, remove the lids and scoop out with a teaspoon. Only the outer layer remains. Save the mixture from the onion. Soak the roll in milk and knead into the minced meat. Season with parsley, caraway seeds, salt, pepper, mustard and paprika. Then in the oven at 200 degrees for about 15 minutes.
Beer soup:
- Fry the remains of the onion together with the garlic. Then deglaze with 1.5 liters of dark beer, add vegetable stock. Season with salt, pepper, parsley and caraway seeds. Bring to the boil and enjoy 20 minutes later.
Cheese Crustini:
- Mix the flour with dry yeast, salt, honey and water to form a dough. Let rise for 20 minutes. Shape into a baguette on a baking sheet lined with baking paper. Brush with a mixture of egg yolk, water and oil. In the oven at 200 degrees until the desired tan (15-20 minutes). Then grate the cheese. Cut the baguette into slices and top with the cheese. Serve in the oven and with the soup for 10 minutes.
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