John Myers
Ingredients for 1 servings:
- 150 g Mettenden
- 150 g onion(s)
- 150 g potatoes
- 1 tbsp sunflower oil
- 125 ml meat broth
- 1 slice(s) of toast
- 2 tsp Gouda, grated
- 1 tsp Parmesan, freshly grated
- e.g. salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Cologne onion soup – be careful, it’s very rich and filling!
Peel the potatoes, dice them, and cook them in a pot without salt for about 20 minutes. Meanwhile, skin the Mettenden sausages and finely dice or slice them. Peel the onion, halve it, and cut it into half rings. Heat a pot with the oil and fry the sausage. Add the onions and fry them. When the onions are nice and translucent and slightly browned, add the broth and let the soup simmer for about 15 minutes. Drain the potato cubes and add them. Season with salt and pepper, if desired. Toast the bread and cut out a round circle using a ring (diameter approx. 7 cm). Preheat the oven to 150°C (top heat grill). Ladle the soup into a soup bowl and place the sliced slice on top of the soup. Sprinkle the sliced slice first with Gouda cheese and then with Parmesan cheese. Bake in the oven on the top rack until the cheese is melted and lightly browned, then serve.
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