Bread Soup with Browned Onions (Aufgeschmalzene Brotsuppe)

“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

Aufgeschmalzene Brotsuppe
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.
Course Soup
Cuisine Bavaria
Keyword Beef broth, Bread, Rustic bread, Rye bread, Soup
Region Bavaria
Servings 6

Ingredients

  • 3 thin slices rustic dark country or rye bread
  • 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

Instructions

  • 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.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany