Badische Onion Soup

Ingredients

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of baguette 4 slices of baguette
• 1 cup (100g) Gruyere cheese, grated 1 cup (100g) Gruyere cheese, grated
• 1 cup (100g) Emmental cheese, grated 1 cup (100g) Emmental cheese, grated

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 25g (8g sugars)
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter and olive oil over medium heat.
2. 2.
   Add the sliced onions and cook until they become golden brown and caramelized, stirring occasionally. This process may take around 30-40 minutes.
3. 3.
   Stir in the minced garlic, sugar, thyme, and bay leaf. Cook for an additional 2 minutes.
4. 4.
   Pour in the beef or vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld together.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Preheat the broiler in your oven.
7. 7.
   Ladle the soup into oven-safe bowls. Place a slice of baguette on top of each bowl.
8. 8.
   Sprinkle a generous amount of Gruyere and Emmental cheese over the bread slices.
9. 9.
   Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.
10. 10.
    Carefully remove the bowls from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Onions — Slice the onions thinly and evenly to ensure they caramelize properly. Cooking them slowly over low heat will bring out their natural sweetness.
• Gruyere and Emmental cheese — Grate the cheese just before using to ensure it melts smoothly and evenly.

Tips & Tricks

• For a richer flavor, you can add a splash of dry white wine to the soup while simmering.
• If you prefer a thicker soup, you can sprinkle a tablespoon of flour over the caramelized onions before adding the broth.
• Experiment with different types of bread, such as rye or sourdough, to add a unique twist to the dish.
• If you don't have Gruyere or Emmental cheese, you can substitute them with Swiss or Provolone cheese.
• To make the soup vegetarian, use vegetable broth instead of beef broth.

Serving advice

Serve the Badische Zwiebelsuppe hot, straight from the oven. It pairs well with a side of crusty bread or a fresh green salad.

Presentation advice

Present the Badische Zwiebelsuppe in individual oven-safe bowls, with the melted cheese on top of the bread slice beautifully browned. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for an added touch of color.