Summary

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

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Instructions

1. 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.
2. Halve the rolls lengthways and fry them in a little melted butter until crispy. Add to the soup.
3. Serve the soup sprinkled with the grated cheese and chopped parsley just before serving.