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

A recipe for Zwiebelsuppe mit Lebkuchentorte-Croutons (German Onion Soup with Gingerbread Cake Croutons)! This comforting onion soup is paired with homemade cake croutons packed with warming spices.
Course Soup
Cuisine German
Keyword crouton, German, Germany, gingerbread, lebkuchen, onion, soup, Zwiebelsuppe
Prep Time 30 minutes
Cook Time 4 hours 20 minutes
0 minutes
Total Time 4 hours 50 minutes
Servings 4 Servings

Ingredients

Lebkuchen-Croutons:

  • 3/4 cup (185 grams) unsalted butter
  • 8 ounces (227 grams) honey
  • zest from 1 lemon
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon rum
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 cup (240 milliliters) milk
  • 1 1/2 teaspoons baking powder
  • 4 1/2 cups (560 grams) all-purpose flour

Zwiebelsuppe:

  • 1 pound (450 grams) yellow onions
  • 2 tablespoons (30 grams) unsalted butter divided
  • 1 tablespoon vegetable oil
  • 2/3 cup (158 milliliters) white wine
  • 4 1/4 cups (1 liter) chicken broth or light beef broth
  • 2 bay leaves
  • 1 strip lemon peel
  • 1 garlic clove sliced
  • Dried marjoram to taste
  • Salt to taste
  • 2 tablespoons freshly chopped parsley

Instructions

Croutons:

  • Preheat oven to 350˚F (180˚C). Grease a 9 inch (23 centimeter) 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˚F (90˚C).
  • Once the cake has completely cooled, slice the cake into 1/2 inch (1.25 centimeter) thick slices, then cut the slices into 1/2 inch (1.25 centimeter) cubes. Place the cubes on 2 large baking sheets in a single layer.
  • Bake in preheated oven until dry and toasted, 3-4 hours. If using 2 pans, alternate racks every hour.

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.