“As the most important food in the Bible, bread had an almost sacred status for a long time, and discarding dry old bread came close to a sin—hence bread soup was invented. Bread soup with sautéed onions is a specialty from Bavaria. It is as simple as it is delicious.” — Nadia Hassani
- 3 thin slices rustic dark country or rye bread
- 1½ qts homemade beef broth see recipe
- ½ tsp dried marjoram
- salt and freshly milled black pepper
- 1 tbsp clarified butter plus 2 teaspoons
- 2 med yellow onions peeled and thinly sliced
- ½ tsp ground caraway
- snipped chives for garnish
- Cut the bread into 1-inch strips and place them on a baking sheet. Set the oven to 350 degrees F and leave the bread in the oven until crisp.
- Bring the broth to a boil and season with marjoram, salt, and pepper. Simmer over very low heat.
- Heat the clarified butter in a large skillet. Add the onions and sauté until golden brown. Add the caraway and combine with the broth. Season with salt and pepper.
- Place the bread in individual soup plates or in a large soup bowl and pour the steaming hot soup over it. Sprinkle with chives and serve at once.