German Onion Soup - #SundaySupper - One Pot Recipes

German Onion Soup Recipe

This recipe was completely inspired by my favorite restaurant starterthe French Onion Soup. I first made this soup a few years ago when I started off in my kitchen making a traditional French onion soup, and before I knew it, I had veered off course and decided to travel to Germany instead. The result was something unique and totally deliciousThis soup is a hearty favorite and always gets two thumbs up from anyone who's tried it.

I wanted to share this one pot recipe for #SundaySupper because it's a meal you can easily prepare with minimal cleanup and yet you'll be able to wow your family with maximum flavor. You'll notice in the photos that I did use two pans in my preparation, but that is totally optional. By replacing the homemade rye bread croutons with store bought croutons (but I highly recommend making the rye croutons), or making the rye croutons as your step first (and that's how I'll write the recipe), you can totally make this soup a "one pot wonder". It's the old "Do as I say, not as I do" method of cooking :)

You'll also notice that this recipe calls for Swiss Cheese and not some sort of German cheese. The reason for that is because Swiss cheese is easily found in any grocery store and German cheeses...not so muchBecause the two countries are friendly next door neighbors, I feel very comfortable having them mix together in one bowlHowever if you know of a good international cheese shop, by all meanspick yourself up some wonderfully melty German cheese and get your grate on!

Serves 6-8      Prep time: 30 minutes    Simmer time: 20 minutes

For the croutons:
5-6 slices German seeded rye bread, cut into 1" cubes
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon garlic powder

For the soup:
1 pound bratwurst sausage, cut into 1" pieces
5 large, sweet Vidalia onions, medium chopped
1 tablespoon butter
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
3 tablespoons all purpose flour
4 cups beef stock (I used the low sodium variety)
1 12 ounce bottle of beer (I used a German Oktoberfest variety) 1/4 cup stone ground mustard
1 tablespoon brown sugar
2-3 bay leaves (fresh or dried)
1/8 teaspoon freshly grated nutmeg
4-5 ounces of Swiss cheese, grated

-In a large stockpot over medium/high heat, saute the rye bread cubes in the olive oil and butter, stirring occasionally until they're nicely browned and crisp. Remove the croutons from the pot and set aside. 

-In the same large stockpot, deeply brown the cut up bratwurst, stirring occasionally. Remove the browned sausage using a slotted spoon, set aside, and reserve 2 tablespoons of the drippings. 

-To the reserved sausage drippings, add in the butter and saute the chopped onions over medium heat until they've reduced considerably and have become moderately caramelized (approximately 15 minutes), stirring occasionally. Season with salt and pepper. 

 -Once the onions have caramelized reduce the heat to low and add in the flour. Stir and cook for 1-2 minutes. 

 -Carefully add in the beef stock, beer, mustard, brown sugar and bay leaves. Stir well to combine and return the heat back up to medium/low. As the soup heats, it will thicken slightly. 

 -Once thickened, reduce the heat to low, and add in the nutmeg and bay leaves. Simmer, covered, for approximately 20 minutes, stirring occasionally. 

 -To serve, remove the bay leaves and ladle the soup into bowls. Spoon in some croutons and top with the grated cheese.

This soup would be a wonderful addition to any Oktoberfest celebration. Pair it with a good German Beer and maybe somepretzel buns or my garlic thyme pretzel bites as dippers...Wunderbar!

Oktoberfest Painted Ceramic Tile

                            Kudos Kitchen By Renee ~ Where food and art collide on a regular basis!

To see more fabulous one pot wonders from the #SundaySupper crew, check out the links below and get ready to hit the print button :) Thank you also to Amy of KIM CHI MOM for hosting this week's #SundaySupper!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

I'm thrilled to be linking up this recipe to Tasteful Tuesday Party. Thank you so much!
I'm also happy to be linking this recipe up to Melt In Your Mouth Mondays  Thank you so much!
Thanks to Sugar Bee Crafts - Take A Look Tuesday link up party!
Thanks also to Mandy's Recipe Box - Totally Tasty Tuesday for the link up party!

Until we eat again,

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