Onion soup with cheese herbs schöberl
Sabrina from „Sabrinakocht“ has the ideal autumn soup for you:
And this is how it's done.
INGREDIENTS
for the soup
- 600g Onion
- 4 tbsp Olive oil
- 750ml Vegetable stock
- 250ml White wine
for the „Schöberl“
- 2 egg yolks
- 2 egg whites
- 60g Plain flour
- Salt
- 2 tbsp chopped herbs
- Parmesan or grated cheese
Preparation
- Cut the onions into fine strips and sauté. Then deglaze with the white wine and pour in the vegetable stock.
- Let the soup simmer for about 20 minutes until the onions are soft.
- Whisk the egg yolks for the Schöberl. Then whisk the egg whites with salt until stiff and carefully fold in the whisked yolks.
- In the next step, fold the flour and herbs into the egg mixture. Then line a baking tray with baking paper and spread the mixture on it and sprinkle with the grated cheese or parmesan.
- Place the baking tray with the mixture in the oven at 180°C for 5-10 minutes. The Schöberl are ready when they are crispy and golden.
- Allow to cool and cut into small rectangles or squares. You can also cut out motifs with a cookie cutter.
- Serve the „Schöberl“ in the soup.
