📝 About This Recipe
This classic German Onion Soup is a soul-warming masterpiece that celebrates the humble onion's transformation into a rich, mahogany elixir. Unlike its French cousin, the German version often features a hint of caraway and a splash of dry Riesling, creating a flavor profile that is deeply savory with a sophisticated acidic backbone. Topped with nutty melted cheese and hearty bread, it is the ultimate comfort food for a chilly Bavarian evening.
🥗 Ingredients
The Soup Base
- 1.5 kg Yellow Onions (peeled, halved, and thinly sliced into half-moons)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
- 1 teaspoon Granulated Sugar (to aid caramelization)
- 3 pieces Garlic Cloves (minced)
Liquids and Aromatics
- 250 ml Dry German Riesling (or any dry white wine)
- 1.5 liters Beef Stock (high-quality or homemade)
- 2 tablespoons All-purpose Flour (to thicken slightly)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Caraway Seeds (lightly crushed)
- to taste Salt and Black Pepper (freshly cracked pepper)
- 1 pinch Nutmeg (freshly grated)
The Topping
- 1 loaf Rye Bread or Baguette (sliced into 2cm thick rounds)
- 200 grams Gruyère or Emmental Cheese (grated)
- 1 small bunch Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the vegetable oil over medium-low heat.
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2
Add the sliced onions to the pot. Stir well to coat them in the fat. Settle them into an even layer and cover the pot for 10 minutes to allow them to sweat and soften.
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3
Remove the lid and sprinkle the sugar over the onions. Increase the heat to medium. Cook the onions for 45-50 minutes, stirring every 5-8 minutes. They should turn a deep, rich mahogany brown without burning. If they stick too much, add a tablespoon of water to deglaze.
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4
Once the onions are deeply caramelized, add the minced garlic and cook for another 2 minutes until fragrant.
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5
Sprinkle the flour over the onions and stir constantly for 2-3 minutes to cook out the raw flour taste.
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6
Pour in the Riesling to deglaze the pot, scraping up all the flavorful brown bits (fond) from the bottom. Let the wine simmer until reduced by half.
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7
Slowly pour in the beef stock while stirring. Add the bay leaves, thyme, crushed caraway seeds, and a pinch of nutmeg.
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8
Bring the soup to a gentle boil, then reduce the heat to low. Simmer partially covered for 25-30 minutes to allow the flavors to meld.
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9
While the soup simmers, preheat your oven broiler and toast the bread slices until lightly golden on both sides.
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10
Taste the soup and season with salt and freshly cracked black pepper. Remove the bay leaves.
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11
Ladle the hot soup into oven-safe crocks or bowls. Place one or two toasted bread slices on top of each bowl.
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12
Generously cover the bread with the grated Gruyère or Emmental cheese, ensuring some cheese touches the edges of the bowl to create a seal.
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13
Place the bowls on a baking sheet and slide them under the broiler for 2-4 minutes until the cheese is bubbly and has golden-brown spots.
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14
Carefully remove from the oven, garnish with fresh chives, and let sit for 2 minutes before serving—the bowls will be extremely hot!
💡 Chef's Tips
Patience is key; do not rush the onion caramelization or you will lose the depth of flavor. Use a mix of yellow and red onions for a more complex, nuanced sweetness. If you prefer a non-alcoholic version, replace the wine with additional beef stock and a tablespoon of apple cider vinegar. Always grate your own cheese; pre-shredded varieties contain anti-clumping agents that prevent a smooth melt. For an extra German touch, add a splash of Brandy or Schnapps just before serving.
🍽️ Serving Suggestions
Pair with a glass of the same dry Riesling used in the cooking. A side of crisp green salad with a mustard vinaigrette cuts through the richness. Serve as a hearty starter for a Sauerbraten or Schnitzel dinner. Great alongside a cold German lager or pilsner. For a lighter meal, serve with a side of pickled radishes or cucumbers.