Onion Soup

Onion Soup
Badische Zwiebelsuppe
Course Soup
Cuisine Baden Wuerttemberg
Region Baden-Wuerttemberg


  • 1-1/8 lbs onion
  • 2 tbsp margarine
  • 2 tbsp flour
  • 4-1/4 cups hot water
  • 2 bouillon cubes
  • 1 piece of toast
  • 1 egg yolk
  • 3 tbsp heavy whipping cream
  • dash of salt
  • pepper to taste
  • chives or parsley optional


  • Peel and halve the onions, cut them into delicate rings. Melt 1 tbsp. margarine in a big pot, add the onion rings and cook. Once the onions are translucent, add flour. Stir for approximately 1 minute until thickened. Bit by bit add the hot water to the pot. Allow the mixture to cook for 20 minutes.
  • In the meantime cube the piece of toast. Melt the remaining tablespoon of margarine in a skillet. Add the cubed toast and roast until golden-brown.
  • In a small bowl combine the egg yolk and heavy whipping cream. Take the pot from the stove and add this mixture. Add salt and pepper to taste.
  • Serve the soup in bowls, adding the bread cubes to each bowl. Sprinkle chives or parsley, if desired.
Recipe adapted from chefkoch.de