John Myers
South Tyrolean Onion Soup with Fried Potatoes & Mountain Cheese Topping
The perfect south tyrolean onion soup with fried potatoes & mountain cheese topping recipe with a picture and simple step-by-step instructions.
- 2 piece Onion, about 200 gr.
- 100 g South Tyrolean bacon
- 3 tbsp Olive oil
- 1 Bit Parsley root
- 1 Bit Carrot
- 1 tsp Fennel seeds
- 100 ml White wine
- 700 ml Beef stock
- Salt ???
- Black pepper from the mill
- Mountain cheese with a hearty taste
- Chives
- 1 piece Potato
- 1 piece Clarified butter
- Roast the fennel seeds in a pan without fat and stirring constantly until it starts to smell, then take it out of the pan, let it cool down a bit and pound it well in a mortar.
- Peel the onion, cut in half and then cut into slices. Cut the South Tyrolean ham into thin strips. Peel the carrot and parsley root and cut into small cubes.
- Heat the olive oil in a saucepan and sweat the onion and ham well in it, then add the fennel seeds together with the root vegetables and deglaze with the wine and reduce a little and add the beef stock and simmer covered on a low heat until the Onions are soft.
- In the meantime, peel the potatoes and cut into slices about 1/2 cm thick. Heat the clarified butter in a pan and brown the slices on both sides, seasoning with a little salt and pepper on one side. Degrease on crepe.
- Rinse the chives, shake dry and cut into fine rolls. Finely grate some mountain cheese with a grater (about 1 tbsp per plate)
- If necessary, season the soup again with the spices and put it in a soup cup, decoratively sprinkle the potato slices with mountain cheese and chives ….. enjoy your meal …..
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