Summary

Ingredients

• 500 g onion (s), red
• 4 tablespoon oil
• a bit salt
• 50 ml red wine
• 150 ml apple juice
• 2 tablespoon tomato paste
• some chilli powder or a piece fresh chilli pepper, cut into small pieces
• 1 liter meat broth
• 0.25 ¼ vanilla pod (s), scored
• some pepper
• 1 teaspoon marjoram, dried
• 3 slices rye bread
• 100 g crème fraîche
• 4 tablespoon heavy cream

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Instructions

1. Peel the onions and cut into fine rings. Heat 2 tablespoons of oil in a saucepan and sauté the onions with a little salt for 10 minutes. Stir it again and again. Remove 4 tablespoons of the steamed onions and set aside. Then pour the remaining onions with red wine and let them boil down. Pour in the apple juice and let it boil down as well. Then add the tomato paste, the chilli pepper or the chilli from the mill and the marjoram and are briefly roasted. Pour in the broth and season with salt and pepper. Cover and cook gently for 15 minutes over a mild heat.
2. The bread slices are diced and gently roasted in the remaining oil in a pan. Push the bread to one side and add the onions that were previously set aside to the pan and roast them.
3. The soup is now seasoned with creme fraiche, cream, salt and pepper. Now the vanilla pod is removed. Then the soup is pureed.
4. To serve, ladle the soup into plates and decorate with the toasted bread and fried onions.