Rhenish-Hessian Onion Soup (Rhenish-Hessische Zwiebelsuppe)
Rhenish-Hessische Zwiebelsuppe, or Rhenish-Hessian Onion Soup, is a traditional German dish that is perfect for warming up on a cold day. This hearty and flavorful soup is made with caramelized onions, beef broth, and a touch of white wine, topped with crusty bread and melted cheese.
Ingredients
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp all-purpose flour
- 4 cups beef broth
- 1/2 cup white wine
- Salt and pepper to taste
- 4 slices of crusty bread
- 1 cup shredded Gruyère cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 30 minutes.
- Sprinkle the flour over the caramelized onions and cook for an additional 2-3 minutes.
- Pour in the beef broth and white wine, and bring the soup to a simmer. Season with salt and pepper to taste.
- Preheat the broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of crusty bread and a generous amount of shredded Gruyère cheese.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Rhenish-Hessische Zwiebelsuppe hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large pot Ladle Oven-safe bowls
Tools
Knife Cutting board Stovetop Oven
Serving suggestions
Serve the Rhenish-Hessische Zwiebelsuppe with a side of fresh salad and a glass of white wine for a complete meal.
Tips & tricks
For a richer flavor, you can caramelize the onions for a longer period of time, up to 45-60 minutes, stirring occasionally to prevent burning.
Cost
$15