Zwiebelsuppe: Onion soup topped with cheese.
Zwiebelsuppe, the German variation of the classic French Onion Soup, is a warming and hearty dish where caramelized onions meet a robust beef or vegetable broth to create a deep, rich flavor. Traditionally topped with a toasted slice of baguette and a generous serving of melted cheese such as Gruyère or Emmental, Zwiebelsuppe is a staple comfort food that's perfect for chilly days. The soup gains its character as the onions are slowly cooked to draw out their natural sweetness, and the dish is finished under the broiler to achieve a perfectly bubbly and golden cheese topping.
Introduction:
Indulge in the warmth and comfort of a time-honored French classic with this delectable onion soup recipe. Carefully crafted by none other than Thomas Kocht, this dish boasts a rich flavor profile, subtly augmented by fresh thyme and a splash of dry white wine. A gratin of cheese gives this French Onion Soup its iconic taste and appearance. Perfect for a cozy night in, this recipe is not only super delicious but is also an absolute must-try!
Ingredients:
- 1.5 kg onions
- A little fresh thyme
- 2 cloves of garlic
- 2 bay leaves
- Butter (a generous portion)
- Flour (optional; if desired for a thicker soup)
- Salt to taste
- Pepper to taste
- Dry white wine (approximately 200 ml)
- Day-old baguette or similar white bread
- Cheese for gratinating (Thomas Kocht recommends Gouda or Comté)
- Beef broth (roughly 1.5 liters; chicken or vegetable broth can be substituted if preferred)
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6 portions
Instructions:
1. Begin by peeling the onions. Although this may not be the most enjoyable step, finely sliced onions are essential for this recipe.
2. Cut the onions thinly, keeping the root attached to hold the slices together, or remove the root and slice the onions across the grain.
3. In a large pot, melt a generous portion of butter over medium heat.
4. Add the thinly sliced onions to the pot, season with a bit of salt to draw out moisture, and cover with a lid. This step is crucial for achieving the perfect caramelization.
5. Occasionally stir the onions, ensuring they cook evenly. You may add a touch of flour at this point to help thicken the soup if desired.
6. Allow the onions to caramelize slowly; this process can take around 20 to 30 minutes.
7. When the onions have significantly reduced in volume and are well caramelized, pour in approximately 200 ml of dry white wine. This deglazes the pot and adds complexity to the flavor.
8. Let the wine cook off completely, leaving only its essence behind.
9. Once the wine has evaporated, introduce approximately 1.5 liters of beef broth to the pot, and stir well.
10. Reduce the mixture over low heat for about 15 minutes to meld flavors, adding in the fresh thyme, garlic, and bay leaves.
11. As the soup simmers, toast slices of day-old baguette or similar white bread.
12. When the soup is ready, ladle it into oven-safe bowls. Top with the toasted bread slices and generously cover with your chosen cheese.
13. Place the bowls under the broiler until the cheese is bubbling and golden brown.
Equipment:
- Large pot
- Knife
- Cutting board
- Measuring cup
- Oven-safe bowls
Cooking Tips:
- Slow and steady is the secret to beautiful caramelized onions.
- The soup's flavor develops even more if allowed to rest, so consider preparing it a day ahead.
- If your soup is too thick after adding the flour, simply thin it with additional broth.
Recipe credited to Thomas Kocht on their YouTube channel: https://www.youtube.com/@Thomaskocht
#french #comfortfood #classicrecipe
YouTube channel - Thomas kocht: https://www.youtube.com/@Thomaskocht
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