Rhenish onion soup

Ingredients for 4 servings:

• 5 large onions
• 5 tbsp lard
• 1 kg potatoes, waxy
• 1 ½ liters of meat broth
• 2 bay leaves
• 4 sausages (Mettwurst)
• salt and pepper
• some vinegar
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty, warming soup in the cold season

Peel the onions and potatoes. Halve and slice the onions, and dice the potatoes into small cubes. Sauté the onions in the lard until light and translucent. Then deglaze with the stock and add the whole Mettwurst sausages, the bay leaves, and the diced potatoes. Simmer over medium heat for a good half hour. Remove the sausages and slice them, removing the bay leaves. Season to taste with vinegar, pepper, and salt. Return the sausages to the soup. Sprinkle in the parsley at the end and stir to combine. Be sure to stir each serving thoroughly. Serve with hearty farmhouse bread.