Bamberger onion soup (Bamberger Zwiebelsuppеn)

Category: First meal
Kitchen: german
Bamberger onion soup (Bamberger Zwiebelsuppеn)

Ingredients

bulb onions 400 g
meat broth 0.4 liters
butter 50 g
white wine 150 ml
salt pepper taste
sugar 3 tsp
bread 2-4 slices
hard cheese 100 g

Cooking method

  • This soup is a variety of onion soups that are quite popular in western Europe. Cut the onion into rings. Heat butter in a frying pan and fry the onion in it until golden brown
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • Transfer the fried onions to a saucepan and pour the broth so that a level just covers the onions. Let it simmer over low heat for 10-15 minutes.
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • Heat sugar in a frying pan until it turns yellow like caramel. Pour in wine and bring to a boil. Pour the wine and sugar into the soup and let it boil. Season with salt and pepper.
  • Pour the soup into a fireproof mold / molds. Cut off the required number of slices of bread. Their number depends on how many servings you divide the soup and on the form in which you will serve it. the thought is that the slice of bread should completely cover the surface of the soup. Gently put the bread on the surface of the soup, sprinkle with grated cheese, put the remaining butter on top and put in the oven. Cook for about 10 minutes at a temperature of 200 gr.
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • Bamberger onion soup (Bamberger Zwiebelsuppеn)
  • The most original thing about this soup is definitely its bread lid. From below, the bread is soaked in soup and soaked to a soufflé state. And on top is a crispy cheese crust. Delicious! Well, the soup itself is not for everybody. Who locks the bow is for you. There is a lot of onion in the soup, little liquid. The soup is rich and satisfying. The taste of wine is clearly felt.

The dish is designed for

2 servings

Time for preparing:

1 hour

Cooking program:

plate

Note

Bamberg stands on the banks of the Regnitz River and is home to 70 thousand inhabitants, including about 200 thousand suburbs, of which 9 thousand are university students. The main attraction of Bamberg, in addition to history, architecture and smoked beer, is its onion. Since the Middle Ages, a local type of onion, sweet and juicy, has been grown here. It was from that time that the inhabitants of Bamberg were called onion treadmills or onion Franconians: the peasants put special planks on their feet and walked over the green sprouts of the onion to make it more juicy.

A source: 🔗

Tanyulya
I love onion soup, especially in winter.
tuskarora
I'm not a fan, but sometimes I can quite use it according to my mood.

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