Zwiebelsuppe (Clear German Onion Soup ) - cooking recipe

Ingredients

150 g onions, peeled,thinly sliced into rings
150 g red onions, peeled,thinly sliced into rings
2 cloves fresh garlic, thinly sliced
2 tablespoons olive oil
1 teaspoon fresh marjoram, chopped
100 ml dry white wine
1 liter chicken broth
4 slices sandwich bread
30 g shredded parmesan cheese
salt, to taste
pepper, to taste
fresh marjoram, to garnish (optional)

Preparation

Heat oil in a large pot.
Saute garlic slices and chopped marjoram 2 minutes.
Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
Meanwhile, heat up your broiler and line a baking sheet with foil.
Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
Test soup- season well with salt and pepper.
Soup is ready when onions are tender- broth will be very clear& pinkish in color.
Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.