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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January 27th, 2018 | Landgänge

Shore Leave in Barcelona

I’m sometimes asked whether a captain has time for a shore leave now and then. Yes. He does. In consultation with his deputy, the staff captain, he sometimes can enjoy a short break. However, he never moves far from the ship. Safe is safe. But a lunch at a restaurant – preferably recommended by the local pilots – is a welcome interruption of board routine or a small tour through the respective port city. Barcelona in Spain is one of his absolute favorite cities. Here you can read the captain’s shore leave recommendation: “7 hours in Barcelona”