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german onion soup

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

German Onion Soup (Zwiebelsuppe, in German) differs from French Onion Soup in that it uses vegetable broth and white wine which results in a lighter broth, though it definitely doesn't scrimp on flavor! Also, the onions are caramelized in fresh herbs which results in a tasty, filling soup with the same bold flavor for which most onion soups are so well known. This version is popular throughout Europe, including the Netherlands. To freeze: Prepare the soup up to Step 3. Freeze for up to 3 months. To heat: thaw 8 hrs in fridge, heat over low heat, then proceed with Steps 4 & 5.

yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For german onion soup

  • 4 md
    onions (or 2 large) - peeled and cut into thin slices
  • 1 Tbsp
    unsalted butter
  • 3/4 cup
    dry white wine
  • 1 quart
    vegetable broth (or low-sodium chicken broth)
  • 2 sprig
    fresh thyme
  • 2
    bay leaves
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    salt
  • 4 slice
    thick-sliced french bread
  • 1/2 cup
    grated gouda cheese or grated gruyere cheese

How To Make german onion soup

  • 1
    Melt butter over medium heat in a Dutch oven or stockpot. Add a pinch of thyme, nutmeg and black pepper. Sauté sliced onions in the butter mixture for about 15 minutes, or until they start turning golden brown, stirring occasionally. NOTE: To properly caramelize the onions, resist overcrowding the pan. Also, keep the heat steady and don't cook at too high a temperature or you'll scorch the onions before they're properly caramelized.
  • 2
    Add the wine, broth, fresh thyme and bay leaves to the soup. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
  • 3
    Stir in nutmeg, salt, and pepper.
  • 4
    While soup is simmering, prepare the cheese toast by dividing the cheese among the bread slices. Place the breads on a broiler pan, and place under a broiler (or in a counter-top toaster oven) for 2 to 3 minutes or until the cheese has started to melt. (You don't want the cheese fully melted yet, because it will get broiled again in the next step.)
  • 5
    To serve, remove thyme and bay leaves from the soup. Divide the onion soup among 4 oven-proof soup bowls. Float a cheese toast on top of each serving, then sprinkle a few tablespoons of extra grated cheese on top. Place soup bowls on a broiler pan and place under broiler for a few minutes or until the cheese begins to brown. Serve immediately. Be careful, as the soup will be very hot and can burn if splashed when serving or eating.
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