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Weimar-style onion soup


This onion soup, which can also be found on menus at some Weimar restaurants, is healthy and tasty.

1 kg onions
30 g butter
1 L vegetable stock
2 whole wheat bread rolls
100 g grated Emmental cheese
½ tsp caraway, pepper and salt
(serves four)


Peel the onions, cut into thin rings, and steam in butter in a large pot until translucent. Pour in the vegetable stock, add the caraway, bring to the boil, and leave to simmer covered for 20 minutes. In the meantime, cut each of the bread rolls into 4 slices, and grill on both sides in a toaster or dry pan. Season the soup to taste with pepper and salt, and spread over four fire-proof bowls. Place two slices of toasted bread on top on each, and sprinkle with cheese. Scallop in the oven at 220 degrees for 10 to 15 minutes until golden yellow, and serve immediately.

Tip: This soup tastes particularly good with a glass of white wine.