Swabian onion soup (schwaebische zwiebelsuppe)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Onions, medium | |
| 3 | tablespoons | Vegetable oil |
| 1 | cup | Meat stock |
| Salt and white pepper | ||
| Pinch of cayenne pepper | ||
| 3 | tablespoons | Brandy |
| 4 | French-bread slices, toasted | |
| ⅓ | cup | Emmentaler cheese, grated |
| ⅓ | cup | Parmesan cheese, grated |
Directions
Slice onions into very thin rings. Heat oil in a large saucepan over medium heat. Add onions; saute until pale golden brown, 15 to 20 minutes. Add stock, salt, white pepper, and cayenne pepper. Cover and simmer about 30 minutes. Add brandy, if desired, for an additional flavor. Add additional stock if needed. Preheat broiler.
Ladle soup into 4 individual heatproof dishes. Place one slice of toasted bread in each bowl. Sprinkle each slice with a little of each cheese. Place bowls under broiler until cheese melts. Serve immediately.
Clayton Schmitt Boquete, Chiriqui Panama
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