Zwiebelsuppe Clear German Onion Soup

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This is very different from french onion soup. The broth is very clear and smaller rounds of bread float on top of soup. Adapted from schoener essen magazine, translated from the german. Perfect choice for a dinner party.

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Steps

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Heat oil in a large pot.

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Saute garlic slices and chopped marjoram 2 minutes.

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Add the onion slices and cook about 5 minutes.

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Add wine and broth and cook , uncovered , 10 minutes at a gentle simmer.

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Meanwhile , heat up your broiler and line a baking sheet with foil.

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Using a 6 cm round biscuit cutter , cut bread slices into rounds - you may also use a glass.

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Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.

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Test soup- season well with salt and pepper.

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Soup is ready when onions are tender- broth will be very clear& pinkish in color.

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Ladle into bowls and float a bread round on top of each bowlful , garnishing with some extra fresh marjoram if desired.

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Ingredients

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onions, red onions, fresh garlic, olive oil, fresh marjoram, dry white wine, chicken broth, sandwich bread, parmesan cheese, salt, pepper