DE Cuisine

Badische Zwiebelsuppe

The Baden region's own take on onion soup — deep, sweet, and deeply savoury with a generous pour of local white Müller-Thurgau wine and a lid of melted Emmental.

📅February 22, 2026
15mPrep
50mCook
4Servings
⭐ 4.7Rating
Badische Zwiebelsuppe🥨

Nutrition Facts (per serving)

Protein 17%Fat 44%Carbs 39%
310kcalCalories
12gProtein
14gFat
28gCarbs
3gFiber

Ingredients

👥4
  • 1.8 lblarge onions thinly sliced
  • 0.8 cupdry white wine (Müller-Thurgau or Riesling)
  • 4.2 cupbeef stock
  • 1⅜ ozbutter
  • 20 gplain flour
  • 1 wholebay leaf
  • 4 wholesourdough bread slices
  • 4.2 ozEmmental cheese grated

Instructions

  1. Melt butter over low heat; add onions and cook gently for 35 minutes until deeply golden.
  2. Dust with flour; stir and cook 2 minutes.
  3. Add wine; stir vigorously; cook 3 minutes.
  4. Add stock and bay leaf; simmer 15 minutes; remove bay leaf; season.
  5. Ladle into oven-proof bowls; top each with a bread slice and grated Emmental.
  6. Grill under the broiler until cheese is bubbly and golden. Serve immediately.

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