Thuringian Onion Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 medium onion (s)
- 100 g salami (cooked salami)
- 4 tablespoon oil
- some butter or margarine
- 1 apple, more tart
- salt
- 0.5 tablespoon ½ vinegar (white wine or apple cider vinegar)
- 1 ½ liter meat broth
- 2 rolls
- 75 g cheese (Emmentaler), rated
- Parsley, chopped
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and slice the onions. Cut the sausage into fine strips (if you don`t get salami, use a similar sausage). Sweat both in oil and butter or margarine until golden yellow. Grate the apple (Granny Smith, Jonagold or a similarly sour variety) with the drop slicer and add a pinch of salt, a little sugar and half a tablespoon of vinegar to the onions. Top up with the meat stock, season with a little salt and cook the onions almost until soft.
- Halve the rolls lengthways and fry them in a little melted butter until crispy. Add to the soup.
- Serve the soup sprinkled with the grated cheese and chopped parsley just before serving.
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