French onion soup with pumpernickel crunch


  • 4 slices of Mestemacher pumpernickel
  • 2 Spanish onions
  • 1 garlic clove
  • 50 grams butter
  • 2 tbsp. flour
  • 300 ml white wine
  • 1 litre beef stock
  • salt and pepper
  • 100 grams grated Gouda cheese
  • ½ bunch of parsley


  1. Peel the onions, halve them and cut them in fine strips. Peel the garlic grate it finely. Melt the butter in a pot and then fry the onions and the garlic. Stir in the flour and sauté everything for five minutes.
  2. Deglaze with the white wine and add the stock. Bring the soup to a boil once and then leave to simmer at a low temperature for about 20 minutes. Season with salt and pepper.
  3. In the meaintime, dice the pumpernickel finely. Heat the oil in a pan and fry the bread in it.
  4. To serve, fill the soup into a soup bowl, sprinkle the pumpernickel on top, then sprinkle the cheese on the pumpernickel and garnish with chopped parsley.

Photo credits: Susanne Brauer