Dark Beer Onion Soup

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Dark Beer Onion Soup

Dark Beer Onion Soup (Zwiebelsuppe mit dunklem Bier)

Onion soup with a Bavarian Oktoberfest twist, quick and easy to make.
Servings 4


  • 4 Brandt Zwieback toasts
  • 4 onions
  • 4 tbsp butter
  • 1 quart beef broth
  • salt and pepper to taste
  • 1 cup dark beer German Dark Oktoberfest Bier
  • 3 tbsp chopped chives


  • Peel onions and cut into rings. Heat half the butter and sauté onions until soft and translucent. Add broth and season with salt and pepper. Simmer for 10 minutes.
  • Soak the Zwieback briefly in the dark beer. Heat the remaining butter in a frying pan and fry the Zwieback on both sides till golden brown.
  • Serve the soup in bowls, topped with the browned Zwieback toasts and chopped chives.
  • (As an alternative to beer, sprinkle the Zwieback with celery and onion salt, top with cheese and grill in the oven before adding to soup.)
  • Prep Time under 25 minutes
Course: Soup
Cuisine: Bavaria
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