"sannich" in Soup Recipe

Name: "sannich" in Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs sweet onions, about 2 to 3 medium; 1 tablespoon butter; 3 cups beef broth; 3 cups chicken broth; ½ cup dry red wine; 1 sprig fresh thyme; 1 large bay leaf; 1 teaspoon balsamic vinegar; 3 dashes black pepper; salt; 2 tablespoons finely chopped fresh parsley; 1 baguette; 2 -3 tablespoons soft butter; 12 lb emmenthaler cheese; 12 lb gruyere; additional parsley

Servings: persons

1 12 lbs sweet onions, about 2 to 3 medium
1 tablespoon butter
3 cups beef broth
3 cups chicken broth
½ cup dry red wine
1 sprig fresh thyme
1 large bay leaf
1 teaspoon balsamic vinegar
3 dashes black pepper
salt
2 tablespoons finely chopped fresh parsley
1 baguette
2 -3 tablespoons soft butter
12 lb emmenthaler cheese
12 lb gruyere
additional parsley

1
Slice onions very thinly preferably using a mandoline or food processor.
2
Heat butter in a large saucepan over medium heat until melted.
3
Add onions all at once; adjust heat upwards towards medium-high as needed to cook onions.
4
Stirring occasionally, sweat onions for 25 minutes or until onions are pale golden, greatly reduced in volume and a deep brown slick is forming on pan bottom.
5
(Watch carefully towards end of cooking time to prevent burning.
6
).
7
Stir in broths, wine, thyme and bay leaf.
8
Bring to a boil; cover and reduce heat.
9
Simmer for 20 to 25 minutes.
10
Discard bay leaf and thyme sprig.
11
Stir in vinegar and black pepper; taste and add pinches of salt if needed.
12
Stir in parsley.
13
Slice bread on a slight diagonal into 1/2-inch-thick slices, 2 slices for every portion intended to be served.
14
Lightly butter 1 side of each slice.
15
Slice cheeses.
16
Make a sandwich, buttered-sides out, with a slice of each kind of cheese inside (trim cheese to fit as needed).
17
Take remaining cheese slices and scraps and cut crosswise into long thin pieces.
18
Heat soup until very hot, but not boiling.
19
Using a large frying pan or griddle, slowly grill sandwiches over medium-low heat for 10 minutes per side or until bread is golden on both sides and interior cheese is melted.
20
Heap remaining cheese pieces on top of sandwiches while still in pan; broil 1 to 2 minutes or until melted.
21
Ladle soup into bowls.
22
Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.

6199

kcal

Calories

500

Fat

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 12 lbs sweet onions, about 2 to 3 medium, 1 tablespoon butter, 3 cups beef broth, 3 cups chicken broth, and more.

Yes, "sannich" in Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"sannich" in Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions