German Onion Soup {Zwiebelsuppe}

The blonde cousin of French Onion Soup, this German Onion Soup (or Zwiebelsuppe as they would say in Germany) uses chicken or vegetable broth rather than beef broth and the subtle flavors of nutmeg and thyme to provide a touch of intrigue. Topped as most onion soups are with toasted bread and melty white cheese, this soup is both healthy and comforting, providing a full serving of vegetables in every bowl.

I have a long-standing love for French Onion Soup, stemming back to my childhood. Well, at least I think it stems back to childhood. I’m not sure how old I was when I discovered it or even where I was or who I was with, but the instant I found it, I was in love.  That oooey gooey cheesy top with the sopped bread, the tasty broth and caramelized onions … to me, this is heaven. I started making French Onion Soup when my aunt gave me a cookbook containing Mary Tyler Moore’s recipe for French Onion Soup.

It is only in very recent years that I’ve discovered there are other forms of onion soup that are just as enticing as French Onion Soup. My foodie friend Linda (from Linda’s Italian Table) introduced me to the Italian version of onion soup: Carabaccia, and I am also told there is a Norwegian version as well (which I have yet to try). When I discovered the German take on onion soup, I was super excited to try it, and just as delighted with the results. Do you know of any other onion soups? Leave me a comment (and a link) if you do! I’m on a quest to try them all.

German Onion Soup {Zwiebelsuppe}

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Ingredients

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• 1 Tablespoon butter
• 3 medium large sweet onions, peeled and sliced very thin (about 2 cups)
• 3/4 dry white wine
• 1 quart chicken (or vegetable) broth
• 1 bay leaf
• 1/2 – 1 teaspoon thyme
• 1/4 – 1/2 teaspoon nutmeg
• Salt & freshly ground pepper, to taste
• 4 very thin slices of French bread (about 1/8 inch thick), toasted
• 1/2 – 1 cup shredded Swiss or Gruyere cheese

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Instructions

1. In a soup pot, melt the butter, then saute the onions for about 15 minutes or until they are very, very soft and starting to brown. Add the wine and saute a bit longer until most of the liquid is gone.
2. Pour in the broth, then add the bay leaf, thyme and nutmeg. Bring to a boil, then reduce heat and simmer for 15 – 20 minutes. Adjust the seasonings and add salt & fresh ground pepper to your liking. While the soup is cooking, preheat the oven to 350 F.
3. Pour the hot soup into four oven-safe bowls on a cookie sheet. Set a slice of the toasted bread on top, then top each toast with shredded cheese.
4. Put the bowls in the oven and bake for about 15 minutes or until the cheese is melted and is bubbly and brown in spots.
5. Serve immediately, taking care not to touch the bowls as they will be very hot.

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Notes

You can also make the soup portion ahead of time and reheat as you like, adding the toast and cheese at serving time. In a pinch, the toast/cheese portion can be done in a microwave.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Simple Supper Tuesday, Wednesday Roundup, Weekend Potluck, Home Matters, Clever Chicks Bloghop, What’s for Dinner? linky, Home Matters and Let’s Get Real.