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