South Tyrolean onion soup
When the temperatures start to drop, there’s nothing we crave more than a heartwarming soup. Try our recipe for South Tyrolean onion soup and experience the most wonderful aromas of South Tyrolean autumn time.
Ingredients (serves 6):
60g butter
1.4kg red and yellow onions, cut into 6mm slices
Salt to taste
½ tsp sugar
1 clove of garlic, chopped
120ml Sauvignon “Winkl” 2021, Kellerei Terlan
30g flour
1l beef broth
1 large thyme sprig
½ bay leaf
Black pepper, freshly ground
1 tbsp brandy
4-6 slices of white bread
150g grated South Tyrolean cheese
Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring often, until they have softened (approx. 20 minutes). Sprinkle with salt and sugar, increase the heat slightly, and continue to cook until the onions are well browned and caramelised. Reduce the heat, then add and sauté the garlic. Deglaze with white wine and cook until all the liquid has evaporated.
Add the flour and cook for a couple of minutes. Pour in a quarter of the beef stock, stirring vigorously, and bring to the boil. Add the thyme, bay leaf, and the rest of the soup, and simmer for about 30 minutes. Now remove the bay leaf and thyme sprig and season the soup with salt and pepper. Add the cognac and continue to simmer. About ten minutes before serving, turn the oven grill to the highest setting and toast the bread slices.
Ladle the onion soup into four to six ovenproof bowls and top each one with a slice of white bread. Sprinkle generously with cheese. Carefully place the bowls in the oven and wait until the cheese begins to melt or bubble and brown (approx. 4 to 8 minutes). Serve immediately.
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