Onion Soup with Roasted Pretzel Slices
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg onion (s)
- 300 ml white wine
- 1 liter stock
- 3 pretzel (s)
- 2 cloves garlic)
- 1 packet processed cheese
- 1 bunch spring onion (s)
- 1 handful parmesan
- 1 bunch chives, cut into rolls
- 1 small carrot (s), cut into fine strips
- salt and pepper
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Halve the onions, cut into slices, slowly sweat in a little clarified butter until light brown and then deglaze with white wine. Pour in the stock, bring to the boil and simmer for about 7 minutes.
- In the meantime, cut the pretzels into slices and fry them in clarified butter until crispy, chop the spring onions, cut the garlic into slices and add both.
- Season the onion soup to taste, place in plates and put 1 tablespoon of processed cheese on each plate, add the pretzel slices to the soup and decorate the soup with parmesan, carrot strips, chives or spring onions and garlic.
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