Onion Soup from Thuringia

Thüringer Zwiebelsuppe
A quick onion soup from Thuringia in Germany that adds the flavors of apple and beer to the onions, and is garnished with chives, Emmentahler cheese and croutons.
Course Soup
Region Thuringia


  • 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.