GERMAN ONION SOUP
- 3 potatoes
- 4 large onions
- 200 g sausage
- 2 cubes of stock broth
- bunch of fresh parsley
- oil
- 1 liter water
- salt and pepper to taste
For the onion soup, peel the onions and cut them into rings.
Peel and dice the potatoes.
It is best to use cervelate sausage for the sausage. You also cut the sausage into cubes.
Take a large pan and heat the oil. Fry the onion rings. When the onion rings are well fried, add the cubes of sausage. Leave the onion rings and sausage to fry for a while and deglaze with a liter of water. Now you can also add the stock cubes and potato cubes. Let this boil for half an hour and stir every now and then.
After half an hour the onions and potatoes are soft, and you can add salt and pepper to taste. Chop the parsley and add this when you turn off the heat. Then let the pan rest for another 10 minutes so that the flavor of parsley can absorb well.
The German onion soup is now ready to serve.
Recipe and photo: Annet Geelhoed
