Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)

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zwiebelsuppe (4 of 5)Today is my second post for the Crazy Ingredient Challenge! Each month, a group of bloggers, led by Jutta of Hungry Little Girl, comes together to create unique recipes using two specific ingredients. This month’s challenge combined Onion and Gingerbread Spice.

I decided to showcase the flavors by meshing together two German recipes, Zwiebelsuppe (Onion Soup) and Lebkuchen (German Gingerbread). I made Lebkuchentorte (Gingerbread Cake), cut the cake into small cubes, and dried them into croutons to flavor the soup.

zwiebelsuppeI am very happy with the final result. This was my first time making croutons. The honey-spiced cake complimented the clear soup nicely. I usually don’t care too much about croutons, but I found myself reaching for more to add to the soup. Plus, baking the Lebkuchentorte made my whole house smell like gingerbread.

I made the croutons a couple of days in advance. Just store them in an airtight container after they have completely cooled. For the soup, slice the onions as thin as possible. I used a mandolin.

zwiebelsuppe (5 of 5)

Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)

Prep Time: 30 minutes

Cook Time: 4 hours, 20 minutes

4 servings

Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)

Ingredients

Lebkuchen-Croutons:

3/4 cup butter

8 ounces honey

zest from 1 lemon

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1 tablespoon rum

1 cup sugar

2 eggs

1 cup milk

1 1/2 teaspoons baking powder

4 1/2 cups flour

Zwiebelsuppe:

1 pound (500 g) yellow onions

2 tablespoons (30 g) unsalted butter, divided

1 tablespoon vegetable oil

2/3 cup (150 ml) white wine

4 1/4 cups (1 L) chicken broth or light beef broth

2 bay leaves

1 strip lemon peel

1 garlic clove, sliced

Dried marjoram, salt, cayenne pepper to taste

2 tablespoons freshly chopped parsley

Preheat oven to 350 degrees F. Grease a 9 inch spring form pan with additional butter and flour.

In a large saucepan, add butter and honey over low heat. Heat just until butter has melted and honey thins, but does not come to a boil. Remove from heat. Stir in the lemon zest, cinnamon, cloves, cardamom, rum, and sugar.

In a small bowl, beat together eggs and milk. In a medium bowl, combine baking powder and flour.

Alternate adding the flour mixture and milk mixture to the spiced honey: flour, milk, flour, milk, flour, mixing well after each addition.

Pour batter into prepared pan. Bake in preheated oven until toothpick inserted in center comes out clean, about 1 hour. Remove from oven and let rest in pan for 10 minutes before removing the spring form sides. Allow to cool completely.

Preheat oven to 200 degrees F.

Once the cake has completely cooled, slice the cake into 1/2 inch thick slices, then cut the slices into 1/2 inch cubes. Place the cubes on 2 large baking sheets.

Bake in preheated oven until dry and toasted, 3-4 hours. If using 2 pans, alternate racks every hour.

To make the onion soup, slice the onions as thinly as possible.

In a large pot, add 2 tablespoons butter and oil over medium heat. Once the butter has melted, add the sliced onions and cook, stirring often, until softened and beginning to brown.

Add white wine to deglaze the pan. Let it simmer until reduced by half and pour in the broth. Add the bay leaves, lemon peel, and garlic slices. Bring the broth to a boil, then reduce heat to medium low and let simmer for about 8 minutes. Season with marjoram, salt, and pepper. Remove the bay leaves, lemon peel, and garlic slices.

Divide the soup among serving bowls, sprinkle with fresh parsley, and top with gingerbread croutons. Serve immediately.

Lebkuchentorte adapted from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Zwiebelsuppe adapted from Meine bayerische Küche von Alfons Schuhbeck

http://www.tarasmulticulturaltable.com/zwiebelsuppe-mit-lebkuchentorte-croutons-german-onion-soup-with-gingerbread-cake-croutons/

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Comments: 10

  1. Marlys @Thisand That 20 November, 2013 at 7:17 am Reply

    I am not an onion soup fan but I think I would love this combination.

    • Tara 20 November, 2013 at 2:05 pm Reply

      Thanks!

  2. Jenni @ Jenni's Ferris Wheel of Food 20 November, 2013 at 8:06 am Reply

    I love onion soup and this looks delicious!

    • Tara 20 November, 2013 at 2:06 pm Reply

      Thanks!

  3. Bernadette 20 November, 2013 at 8:49 am Reply

    I love onion soup too, and this sounds great!

    • Tara 20 November, 2013 at 2:09 pm Reply

      Thanks!

  4. Lori @Lori's Culinary Creations 20 November, 2013 at 9:47 am Reply

    I love German food and must give this one a try. Great use of the Crazy Ingredients

    • Tara 20 November, 2013 at 2:09 pm Reply

      Thanks! Hope you enjoy it!

  5. tam 20 November, 2013 at 4:06 pm Reply

    I am a big fan of cake croutons! Nice job!
    tam@ spinstersnacks.com

  6. lk529 20 November, 2013 at 9:19 pm Reply

    Soup sounds good!

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