Onion Soup with Pretzel Slices

Ingredients

• 600 g onions
• 60 g Butter
• 1 tbsp plant oil
• 150 ml dry white wine
• 1 l clear beef broth
• 2 Bay leaves
• 1 tsp lemon zest
• 1 Garlic clove
• a pinch dried marjoram
• Salt
• Cayenne pepper
• 150 g pretzel or pretzels (from the day before; without salt)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel, halve, and slice onions into strips. Heat 20 g butter and oil in a wide, tall pot and brown onion slices slowly over medium heat for about 10 minutes. Deglaze with white wine, let reduce slightly, then add broth. Add bay leaves, lemon zest, and the peeled garlic clove. Simmer gently for 6–8 minutes.

2. 2.

   Season with marjoram, salt, and cayenne pepper. Remove bay leaves and garlic. Slice pretzels into thin rounds and fry in remaining butter until crisp and golden on both sides. Sprinkle soup with parsley and serve with pretzel slices.