Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)
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Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)
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A recipe for Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)! This comforting onion soup is paired with homemade cake croutons packed with warming spices.
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Ingredients
Lebkuchen-Croutons:
- 3/4 cup unsalted butter 185 grams
- 8 ounces honey 227 grams
- lemon zest from 1
- 2 teaspoons ground cinnamon
- 1 teaspoon cloves ground
- 1/2 teaspoon ground cardamom
- 1 tablespoon rum
- 1 cup granulated sugar 200 grams
- 2 egg large
- 1 cup milk 240 milliliters
- 1 1/2 teaspoons baking powder
- 4 1/2 cups all-purpose flour 560 grams
Zwiebelsuppe:
- 1 pound yellow onion 450 grams
- 2 tablespoons butter divided, unsalted
- 1 tablespoon vegetable oil
- 2/3 cup white wine 158 milliliters
- 4 1/4 cups chicken broth or light beef broth, 1 liter
- 2 bay leaf
- 1 lemon peel strip
- 1 garlic sliced, clove
- marjoram to taste, dried
- salt to taste
- 2 tablespoons parsley freshly chopped
Instructions
Croutons:
- Preheat oven to 350˚F (180˚C). Grease a 9 inch (23 centimeter) spring form pan with additional butter and flour.
- In a large saucepan, add butter and honey over low heat. Heat just until butter has melted and honey thins, but does not come to a boil. Remove from heat.
- Stir in the lemon zest, cinnamon, cloves, cardamom, rum, and sugar.
- In a small bowl, beat together eggs and milk. In a medium bowl, combine baking powder and flour.
- Alternate adding the flour mixture and milk mixture to the spiced honey: flour, milk, flour, milk, flour, mixing well after each addition.
- Pour batter into prepared pan. Bake in preheated oven until toothpick inserted in center comes out clean, about 1 hour.
- Remove from oven and let rest in pan for 10 minutes before removing the spring form sides. Allow to cool completely.
- Preheat oven to 200˚F (90˚C).
- Once the cake has completely cooled, slice the cake into 1/2 inch (1.25 centimeter) thick slices, then cut the slices into 1/2 inch (1.25 centimeter) cubes. Place the cubes on 2 large baking sheets in a single layer.
- Bake in preheated oven until dry and toasted, 3-4 hours. If using 2 pans, alternate racks every hour.
Onion Soup:
- Slice the onions as thinly as possible.
- In a large pot, add 2 tablespoons butter and oil over medium heat.
- Once the butter has melted, add the sliced onions and cook, stirring often, until softened and beginning to brown.
- Add white wine to deglaze the pan. Let it simmer until reduced by half and pour in the broth.
- Add the bay leaves, lemon peel, and garlic slices. Bring the broth to a boil, then reduce heat to medium low and let simmer for about 8 minutes.
- Season with marjoram, salt, and pepper. Remove the bay leaves, lemon peel, and garlic slices.
- Divide the soup among serving bowls, sprinkle with fresh parsley, and top with gingerbread croutons. Serve immediately.
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