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Alsatian Onion-Beer Soup | Savory & Hearty
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45 min
Quick
Gurkerl Küche
Ein wärmender Klassiker der französischen Regionalküche: Sanft in Butter karamellisierte Zwiebeln, abgelöscht mit feinherbem Hellen Bier und kräftiger Brühe, samtig abgerundet mit Crème fraîche und serviert mit knusprigen Baguette-Croûtons aus dem Backrohr.
Preparation method
Preparation & Croutons
Preheat the oven to 190 °C top/bottom heat. Cut the baguette into finger-thick slices or rustic cubes, spread them out on a baking sheet, and bake in the hot oven for about 8-10 minutes until golden brown and crispy.
Peel, halve, and cut the onions into uniform, thin slices. Finely chop the fresh chives and set aside for the garnish. Rinse the thyme sprigs and pat dry.
Cooking & finishing the soup
Melt the butter in a large Dutch oven or pot over medium heat. Add the sliced onions and sauté gently, stirring occasionally, for about 15-20 minutes until soft and caramelized to a golden yellow.
Chef's tip
A good Austrian or Alsatian lager beer (e.g. Stiegl Hell or Ottakringer) gives the onion soup a mild, subtly tart malt note without tasting bitter.
If you like it especially hearty, you can sprinkle the baguette slices with a little grated mountain cheese or Emmental before baking in the oven and melt until crispy.
Ingredients
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