Lunch / Dinner
"German" Onion Soup
Ready to rethink a familiar flavor profile? Pretzels, beer, mustard, and caraway seeds give French onion soup a German twist! The best part about French onion soup has always been the cheesy crouton topper. It’s no surprise, then, that the best part of this makeover is the pretzel grilled cheese “crouton” on top.
Look for fresh pretzel bread in the bakery or choose freezer pretzels. If you can’t find those, sliced pumpernickel or rye breads work, too.
Cook bacon in a large pot over medium heat until crisp, 10–12 minutes. Remove bacon and reserve for Pretzel Grilled Cheese, see side dish. (If not serving the soup with sandwiches, crumble bacon and add to soup just before serving.) Reserve bacon drippings.
Sweat onions, garlic, and caraway in drippings, covered, 10 minutes. Uncover pot and cook onion mixture 40 minutes more, stirring occasionally.
Stir in beer and mustard; increase heat to high. Cook soup until beer nearly evaporates, stirring often. Stir in flour and cook 1 minute.
Add broths and simmer soup 10 minutes. Stir in Worcestershire and season soup with salt and pepper. Top each serving with a Pretzel Grilled Cheese, see side dish.
Cooking the onions uncovered keeps them from becoming too sweet and caramelized.
Because it's light-tasting, lager is a good beer choice in this soup. It doesn't mask the other flavors.
To prevent clumping, stir in the flour until thoroughly mixed. It will thicken the soup just slightly.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 261mg 10%
Carbs 23g 7%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.