Captains Dinner Logo
to top
Zwiebel-Brotsuppe

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 …

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Poppy seed cake January 17th, 2019 | bread & pastries

Poppy seed cake

A crispy brown baked curd-oil dough forms the basis for this cake. The juicy poppy layer is topped by buttery-tasty crumbles. Whipped cream may but has not have to be. Any questions?

read more
Hungarian Goulash in the kettle October 14th, 2018 | Landgänge

Hungarian goulash – straight from the Puszta

From Budapest we made our way to the Hungarian Puszta. If there is a “real” Hungarian goulash somewhere, then in Hortobágyi, a small town in the middle of the Puszta. On the bridge market (Hídivásár), which is celebrated annually on the national holiday in Hortobágyi, we found it. Here it boiled and bubbled in large cauldrons. And we brought the recipe…

read more
Breton galettes with goat merguez and pepper cream March 7th, 2020 | main dishes

Breton galettes with goat merguez and pepper cream

Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.