Onion Soup - Zwiebelsuppe

In the Palatinate, a region in southwest Germany, the last cold days of winter are warmed with a rich onion soup. Just the right meal after an invigorating hike, this recipe gets its pleasant tang from the use of caraway seeds. For a special treat, top toasted slices of white bread with melted mozzarella cheese and float one in each bowl.

10 medium-sized onions
3 tablespoon butter
1/2 pint half and half
1 heaping tablespoon flour
5-1/3 cups condensed beef broth, heated
1 tablespoon white wine
Ground caraway seeds, to taste
Salt & pepper, to taste

Peel the onions, cut in half, then thinly slice. In a frying pan, melt the butter or margarine. Add the onions and stir till golden-brown. After that, pour in cream, cover the pan and simmer on low heat for 30 minutes. Next, sprinkle the mixture with the flour, mixing well.

Bring to a low boil and let the mixture thicken for 10 minutes. Add the heated beef broth and cook uncovered for another 10 to 15 minutes. Add salt, pepper, ground caraway seeds and wine to taste. Serves 4