Sächsische Zwiebelsuppe: Onion soup with marjoram.
Sächsische Zwiebelsuppe, or Saxon Onion Soup, is a hearty and comforting soup originating from the Saxony region in Germany. This soup is characterized by its robust onion flavor, which is complemented by the aromatic addition of marjoram. It typically involves caramelizing onions to bring out their natural sweetness and then simmering them in a rich broth, often beef or vegetable, to create a deep, flavorful base. Cream or sour cream is stirred in towards the end for a creamy consistency, and the soup is often finished with a sprinkle of chives or parsley. Served with crusty bread or croutons, it's a perfect dish for cold weather and can be enjoyed as a starter or a main course.
Introduction:
Bonjour, gourmet friends! Today, we're diving into a timeless favorite straight from the heart of French cuisine, as presented by Kev from EDEKA. The French Onion Soup is a perfect blend of simplicity and flavor, featuring caramelized onions, a rich broth, and a cheesy, gratinated baguette topping that will transport you to the cobblestone streets of Paris with every spoonful. Simple ingredients and easy techniques combine to create a soup that's both comforting and sophisticated. Let's begin!
Ingredients:
- 500g (about 2 large) yellow onions
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 liters beef or vegetable broth
- 1 bay leaf
- 1 sprig of fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 cup dry white wine (optional)
- Freshly ground black pepper, to taste
- 1 baguette
- 2 cloves of garlic
- 200g Gruyère cheese, grated
- Freshly chopped parsley for garnish (optional)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment:
- Large pot
- Knife and cutting board
- Cheese grater
- Oven-safe bowls or crocks for serving
- Baking sheet
Cooking Tips:
- Caramelizing the onions properly is key to the flavor of this soup. Be patient and stir them occasionally to prevent burning.
- Use a good quality broth as it's the base of the soup.
- If you prefer a non-alcoholic version, you can skip the white wine.
Servings: 4
Instructions:
1. Start by peeling the onions and slicing them into thin strips.
2. In a large pot, heat the olive oil and butter over medium heat.
3. Add the onions to the pot and stir until they're well-coated in the oil and butter mixture. Season with sugar and salt.
4. Reduce the heat to medium-low and let the onions caramelize for about 40 minutes, stirring occasionally. They should turn a deep golden brown color without burning.
5. Pour in the dry white wine (if you're using it) and let it reduce for a few minutes.
6. Add the beef or vegetable broth to the pot, along with the bay leaf and thyme. Increase the heat and bring the soup to a simmer.
7. Let the soup cook for another 20 minutes. Meanwhile, preheat your oven to 190°C (375°F).
8. Cut the baguette into 1-inch thick slices and toast them in the oven on a baking sheet until they are golden and crispy.
9. Rub each slice of toasted baguette with the garlic clove to infuse it with flavor.
10. Ladle the hot soup into oven-safe bowls or crocks. Place a slice or two of the toasted baguette on top of each, and generously sprinkle with grated Gruyère cheese.
11. Place the bowls on a baking sheet and put them under the broiler for a few minutes, until the cheese is bubbly and lightly browned.
12. To serve, garnish with freshly chopped parsley if desired, and offer freshly ground black pepper to taste.
This heartwarming French Onion Soup has been artfully crafted with love and care by our talented chef, Kev from EDEKA. To watch the whole cooking process and discover more culinary delights, visit their YouTube channel at https://www.youtube.com/@edeka.
#comfortfood #easyrecipe #gourmet #cheflife
YouTube channel - EDEKA: https://www.youtube.com/@edeka
Sächsische Zwiebelsuppe: Onion soup with marjoram.
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