German Onion Soup

October 09, 2013

It's a unexpected twist on the old classic, French Onion Soup. I added in bratwurst, beer, whole grain mustard and top the soup of with homemade rye bread croutons.

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...
See the full directions on my site

Nutritions

Calories
591

Sodium
1805mg
75% DV

Fat
38g
59% DV

Protein
15g
31% DV

Carbs
43g
14% DV

Fiber
5g
22% DV