German Onion Soup with Cheese Crouton Recipe
Aromatic onion soup based on stock and white wine, served with a baked cheese crouton, is a popular dish in southern Germany, especially on cold days. It’s a bit similar to the French version but usually lighter and less buttery. It works perfectly as a warming supper after a long walk or as a simple lunch with a piece of good bread.
This version of onion soup keeps the deep sweetness of slowly cooked onions but feels a bit lighter than the classic French one. The baked cheese crouton on top turns a simple bowl of soup into a comforting, complete meal.
Chef's tips
Take your time with the onions – slow, patient cooking over medium to low heat is key to developing their sweetness without burning. If the surface of the soup gets too fatty, skim it lightly with a spoon.
How to serve
Serve the soup very hot with the cheese croutons just out of the oven so the cheese is still stretchy. A simple green salad on the side makes it a satisfying but not heavy meal.
Ingredients
- onion - 6 pieces
- butter - 40 g
- vegetable oil - 1 tablespoon
- wheat flour - 1 tablespoon
- beef stock - 1000 ml
- white wine - 100 ml
- thyme - 0.5 teaspoons
- bay leaf - 2 pieces
- baguette - 8 slices
- yellow cheese - 120 g
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Peel the onions and slice them into thin wedges. The thinner they are, the faster they will soften.
- In a large pot heat the butter with the oil over medium heat. Add the onions and a pinch of salt. Fry for 20–25 minutes, stirring often, until the onions are very soft and golden but not burnt. If they start browning too quickly, reduce the heat.
- When the onions are soft and lightly golden, sprinkle with the flour and stir for about 1 minute, until the flour disappears among the onion pieces.
- Pour in the wine, stir thoroughly and cook for 2–3 minutes, until some of the liquid evaporates and the smell of alcohol is no longer intense.
- Add the stock, bay leaves and thyme. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Season to taste with salt and pepper.
- Meanwhile preheat the oven to 200°C (top and bottom heat). Place the baguette slices on a baking tray lined with baking paper and lightly toast for 5 minutes, until dry and slightly crisp.
- Top the toasted slices with grated cheese and return to the oven for 5–7 minutes, until the cheese has melted and is lightly browned.
- Remove the bay leaves from the soup. Ladle the hot soup into bowls, place 1–2 cheese croutons on top and serve immediately.
Storage
Store the soup (without the bread and cheese) in the fridge for up to 3 days or freeze for up to 3 months. Prepare fresh baguette slices with cheese just before serving reheated soup so they stay crisp.
