Onion Soup

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Onion Soup with Lager and Cheese

Onion Soup (Zwiebelsuppe)

A German version of classic onion soup supports the stock with lager beer and tops it with chives, Emmenthaler cheese and croutons.


  • 1 lb yellow onions
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 apple
  • 4 cups beef stock
  • 1/2 cup lager beer
  • 1/2 teaspoon dried marjoram
  • salt and pepper
  • 1 bunch fresh chives chopped
  • 5 tablespoons Emmenthal cheese grated
  • 2 tablespoons croutons optional


  • Halve, peel and thinly slice the onions. Melt the butter in a saucepan, add the onions and sauté until onions turn translucent.
  • Quarter, core, peel and thinly slice the apple. Combine it with the onions and sauté for a few minutes.
  • Gradually add the flour, then the beef stock and beer. Season to taste with marjoram, salt and pepper. Simmer over medium-low heat for 15-20 minutes.
  • Before serving sprinkle the soup with chives, grated Emmenthal and/or croutons.
Course: Soup
Cuisine: Thuringian
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