Düsseldorfer Zwiebelsuppe
(as cooked by Chef Sascha Stemberg on the local Kochalarm cooking show)
Serves 4

1 kg (2.2 pounds) onions
100 g (3.5 ounces) butter
2 apples
2 tablespoons flour
2 l (2 quarts) beef broth
1 teaspoon fresh marjoram
2 tablespoons butter
2 bunches chives
150 g (5.3 ounces) grated medium-old Gouda
200 g (7 ounces) smoked bacon in thick slices
1/2 l (1 US pint) Düsseldorfer Altbier (Düsseldorf Alt beer) or Pilsner
beer
crusty brown bread
3 tablespoons olive oil

Peel the onions and slice thinly. Melt the butter in a saucepan and
cook the onions for 15 minutes. Rinse apples, quarter, core and slice
thinly. Add to the onions and cook briefly.

Sprinkle with the flour. Pour in the broth and beer, add the bacon cut
in strips. Season generously with salt, pepper and marjoram. Simmer
over low heat for 30 minutes.

Meanwhile slice the bread, drizzle with olive oil and sprinkle with the
grated Gouda. Roast in the oven at 180°C (360°F), then sprinkle with
the finely chopped chives.

Serve the soup in warmed bowls, accompanied by the crostini.

Victor

On Aug 27, 5:57*pm, (Victor Sack) wrote:
> * * * * * * * * Düsseldorfer Zwiebelsuppe
> (as cooked by Chef Sascha Stemberg on the local Kochalarm cooking show)
> * * * * * * * * * * * * Serves 4
>
> 1 kg (2.2 pounds) onions
> 100 g (3.5 ounces) butter
> 2 apples
> 2 tablespoons flour
> 2 l (2 quarts) beef broth
> 1 teaspoon fresh marjoram
> 2 tablespoons butter
> 2 bunches chives
> 150 g (5.3 ounces) grated medium-old Gouda
> 200 g (7 ounces) smoked bacon in thick slices
> 1/2 l (1 US pint) Düsseldorfer Altbier (Düsseldorf Alt beer) or Pilsner
> * * * * beer
> crusty brown bread
> 3 tablespoons olive oil
>
> Peel the onions and slice thinly. *Melt the butter in a saucepan and
> cook the onions for 15 minutes. *Rinse apples, quarter, core and slice
> thinly. *Add to the onions and cook briefly.
>
> Sprinkle with the flour. *Pour in the broth and beer, add the bacon cut
> in strips. *Season generously with salt, pepper and marjoram. *Simmer
> over low heat for 30 minutes.
>
> Meanwhile slice the bread, drizzle with olive oil and sprinkle with the
> grated Gouda. *Roast in the oven at 180°C (360°F), then sprinkle with
> the finely chopped chives.
>
> Serve the soup in warmed bowls, accompanied by the crostini.
>
> Victor

Might be tasty. Looks good. I would have never thought of apples.