Zwiebelsuppe Clear German Onion Soup Recipes

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ZWIEBELSUPPE (CLEAR GERMAN ONION SOUP )



Zwiebelsuppe (Clear German Onion Soup ) image

This is very different from French Onion Soup. The broth is very clear and smaller rounds of bread float on top of soup. Adapted from Schoener Essen magazine, translated from the German. Perfect choice for a dinner party.

Provided by HeatherFeather

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

150 g onions, peeled,thinly sliced into rings
150 g red onions, peeled,thinly sliced into rings
2 cloves fresh garlic, thinly sliced
2 tablespoons olive oil
1 teaspoon fresh marjoram, chopped
100 ml dry white wine
1 liter chicken broth
4 slices sandwich bread
30 g shredded parmesan cheese
salt, to taste
pepper, to taste
fresh marjoram, to garnish (optional)

Steps:

  • Heat oil in a large pot.
  • Saute garlic slices and chopped marjoram 2 minutes.
  • Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
  • Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
  • Meanwhile, heat up your broiler and line a baking sheet with foil.
  • Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
  • Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
  • Test soup- season well with salt and pepper.
  • Soup is ready when onions are tender- broth will be very clear& pinkish in color.
  • Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.

JAPANESE CLEAR ONION SOUP



Japanese Clear Onion Soup image

This recipe is from the Chirpy blog. It's a take on those served in the Japanese steak restaurants.

Provided by PanNan

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 onions (diced)
6 cups vegetable broth
2 celery ribs (diced)
2 carrots (peeled and diced)
2 garlic cloves (minced)
1/2 cup button mushroom (thinly sliced)
1/4 cup scallion, sliced
salt and pepper
splash soy sauce
sriracha sauce

Steps:

  • Sauté the onions in a pot in a little bit of oil until slightly browned.
  • Add the carrot, celery, and garlic and 6 cups of vegetable broth.
  • Bring to the boil and then simmer for 30 minutes.
  • Season to taste with salt and pepper.
  • Strain the veggies from the broth and add the mushrooms and scallions before serving.
  • Serve with soy sauce and sriracha sauce to add for additional flavor.

Nutrition Facts : Calories 43.9, Fat 0.2, SaturatedFat 0.1, Sodium 40.9, Carbohydrate 9.9, Fiber 2.4, Sugar 4.5, Protein 1.5

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