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Onion-Bread Soup

November 2nd, 2017 | main dishes

The winner recipe: My onion-bread soup was the entrance ticket for this year’s Frankfurt book fair. The topic was how to use stale bread instead of throwing it away. This is my recipe for Frankfurt!

Onion-Bread Soup (Recipe for 4 portions)

3 big Spanish onions
Cut in rings/slices
50 g butter (2 TS)
melt in a pot, fry the onions in it for 3-4 minutes until soft
1 TS brown (vanilla) sugar
add and let caramelize
Salt, pepper
season
150 ml white wine
deglaze with wine
600 ml strong meat stock (best with home made stock)
add and simmer genlty for 5 – 10 minutes
Tabasco Chipotle Sauce
season to taste (some drops).
75 g butter (3 TS)
melt in a pan,
3 garlic cloves
peel and crush a bit,
5 half slices of stale bread each plate
Roast garlic and bread in the butter until golden brown.
1 - 2 spring onions, cut into rings
4 TS grated chees (Greyezer or mountain cheese)
lace the bread into plates or soup cups, pour the Onion Soup on top of the roasted bread and serve garnished with spring onions and cheese.

And so does the captain's wife ...

It is no must to use vanilla sugar for this recipe. I personally put every scraped out vanilla pod into a tin wit brown sugar which then becomes vanilla sugar with a wonderful flavour. This touch of vanilla… is perfect to flavour many different dishes …

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November 23rd, 2017 | Süßes

Vanilla Quince

Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!

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timbered facade winery Borell-Diehl, Palatinate November 21st, 2018 | Landgänge

Discovery tour Palatinate Part 1

We had planned a hiking week in the Palatinate vineyards for long. Unfortunately, in 2018 we could not realize it. At the invitation of the Palatinate wine marketing association Pfalzwein e. V., we had the chance to experience a Crash Course Palatinate at the beginning of November: Six wine shops, 13 winegrowers and an “Autumn Fireplace Talk” in the evening – the Palatinate from South to North in just one day!

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

 

PS: The Vanilla Quinces are a perfect match!

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