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BAVARIAN ONION SOUP Recipe

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This recipe for BAVARIAN ONION SOUP is from ARTichokes and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:
 

First Version


Ingredients:  
Ingredients:  
1 quart clear Beef Broth
6 oz. flat Beer
3 small Onions
Olive Oil
8 oz. or more Mozzarella Cheese, or Swiss or Monterey Jack Cheese
10 small slices from loaf of French Bread or 10 halves of English Muffins

Directions:
Directions:
Remove skin from onions. Slice the onions into thin slices and separate into rings. Heat olive oil in a skillet. Place onion rings in the skillet and stir constantly until onions are translucent and slightly browned. Place one onion ring into 10 small Ramekins or Custard cups, dividing evenly. Heat beef broth in same pan. Add beer and simmer while toasting bread and cutting cheese. Cut cheese in thin slices and fit to the lightly sliced bread. Place thin slices of cheese, cut to fit, on the bread slices. Use 10 4-oz. Pyrex custard cups. Place some cooked onion slices into each. Then fill with broth. Place a slice of bread with cheese resting on top of each soup dish. Place all in a preheated oven set at 275 degrees and bake just until cheese melts. Serve as the first course at a luncheon or at a buffet with other foods. The beer gives it a tang that makes it somewhat different from French Onion soup.
 

Second Version


Ingredients:  
Ingredients:  
1 quart Beef Broth
16 oz. flat Beer, your favorite brand
3 small Onions
Salad Oil
16 oz. any white cheese--Mozzarella, Swiss or Monterey Jack
12 slices French Bread, Italian Bread, or 12 English Muffins halves

Directions:
Directions:
Peel onions. Cut into thin slices. Separate into rings. Place in a skillet with heated salad oil. Stir constantly until onions are translucent and slightly browned.

Place onions in small ramekins or custard cups, dividing evenly. Heat beef broth in the same pan. Add beer. Simmer while toasting bread or English muffins.

Cut cheese into thin slices to fit the bread. Pour hot broth into ramekins. Place toast on top rims of ramekins. Place under preheated broiler, just until cheese melts. Serve immediately. Serves 6 for the main course of a luncheon or 12 for the first course of dinner.

Personal Notes:
Personal Notes:
I know that I got the first version of this German recipe when I was a teenager attending Home St. Presbyterian Church in New York City, but I honestly cannot remember which one of the young men from the other church provided it.

My husbandís paternal family came from Bavaria in south Germany. And the second version of this recipe came from one of the military wives who gave it to me while we lived in Germany. Her German maid prepared it often and it was just like what my husbandís family made. It is similar to French Onion Soup except for the tang. Really delicious.

 

 

 

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