Swabian onion soup
You might wonder why a Swabian onion soup has been published on a Hungarian website. Hungarian-Germans have been living in our country for centuries, they are the second largest minority of Hungary. This group is often identified as “Schwab”; however, not every Hungarian-Germans identify themselves as Swabians.
Danube Swabian is a collective term for a number of German ethnic groups who migrated to the Kingdom of Hungary in the 17th century. They enjoyed a secluded lifestyle and developed a distinct culture and dialect.
However, at the end of the World War II around 500 000 of Danube Swabians were expelled by forcing out of their homes and shoving onto trains bound for Germany. After 1990 there were steps taken towards the protection of the Swabian culture in Hungary. Despite the hardships the ethnic German minority has shown great success in preserving their culture.
The Swabian cuisine is also an integral part of their culture. Swabian food is simple and rustic, and it relies on ingredients that were historically available in every season. The following onion soup is a good example of uncomplicated peasant dishes.
- 60 g (~1/4 cup) butter
- 3 big onions
- 8-10 cloves of garlic
- 2 medium potatoes
- salt and pepper to taste
- 1-1,2 l (~4-5 cups) chicken stock
- 200 ml (~3/4 cup) heavy cream
In a pot melt butter, then add finely chopped onions and garlic and over medium heat cook, stirring often, until they have softened. Add diced potatoes and pour in chicken stock. Season with salt and freshly ground black pepper. Simmer until potatoes become tender. Puree the soup with an immersion blender. Finally stir in the heavy cream, bring it to a boil and cook for further 1-2 minutes.