My Perfect Onion Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 slice (s) smoked meat
- 250 g onion (s)
- 1 clove garlic, pressed
- 125 ml red wine
- 500 ml water
- 1 bay leaf
- 2 juniper berries
- 10 peppercorns
- salt
- Pepper, freshly ground
- some oil
- 1 dash Worcester sauce
- 2 slices toast or white bread
- some cheese (Emmentaler), grated
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine rings. Sear the smoked meat well on both sides, after turning it for the first time, add the onion rings together with the garlic so that everything takes on a nice color. Deglaze with the red wine and water. Put the bay leaf, juniper berries and peppercorns in a tea egg, add to the soup and cook everything together for at least 20 minutes.
- In the meantime, sprinkle the two bread slices with cheese and bake in the oven at 200 ° C until golden brown.
- Remove the tea egg from the soup and season the soup with salt, ground pepper and Worcestershire sauce.
- Pour the soup into plates, cups or bowls and serve with the cheese bread.
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