German Onion Soup
Zwiebelsuppe
Nutrition Facts
4
77.08
23.58
2.66g
4.09%
0.58g
2.88%
0mg
0%
929.57mg
38.73%
165.99mg
4.74%
11.98g
3.99%
2.12g
8.46%
5.84g
1.27g
2.54%
5%
14.53%
2.43%
2.01%
0.76%
3.78%
1.60%
0.76%
1.51%
6.80%
5.29%
3.11%
3.19%
1.60%
0.76%
2.52%
8.81%
Ingredients
- 2 tbsp Butter
- 1 lb White Onion
- 1 tsp White Pepper
- 1 qt Water
- 4 cubes Chicken Bullion Cubes
- 2 tbsp Clarified Butter
- 2 Bread Roll
- 1 c Gouda Cheese
Slice onions into rings. Grate cheese. Slice the rolls. Combine bullion and water to make stock.
Melt the butter in a medium saucepan and fry the onion rings until translucent. Season with pepper and add the stock. Cover and simmer for 20-25 minutes. Preheat the oven to 425°F. Melt the clarified butter in a frying pan and fry the slices of bread on both sides. Spoon the soup into large ovenproof bowls. Place a slice of bread on top of each and sprinkle cheese on top. Bake for about 10 minutes.
Melt the butter in a medium saucepan and fry the onion rings until translucent. Season with pepper and add the stock. Cover and simmer for 20-25 minutes. Preheat the oven to 425°F. Melt the clarified butter in a frying pan and fry the slices of bread on both sides. Spoon the soup into large ovenproof bowls. Place a slice of bread on top of each and sprinkle cheese on top. Bake for about 10 minutes.