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.

Rhenish-Hessian Onion Soup (Rhenish-Hessische Zwiebelsuppe)

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

  1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 30 minutes.
  2. Sprinkle the flour over the caramelized onions and cook for an additional 2-3 minutes.
  3. Pour in the beef broth and white wine, and bring the soup to a simmer. Season with salt and pepper to taste.
  4. 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.
  5. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
  6. 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