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Onion soup

A winter classic, but with a twist!

45 minutes 4 portions Print


  • 8 onions
  • a dash of balsamic vinegar
  • 250 ml white wine or Xeres vinegar
  • 1.5 l beef stock
  • 2 sprigs of thyme
  • 4 slices of spice cake
  • 4 slices of raclette cheese
  • salt and pepper

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread

Step 1

Sauté the onions until translucent. Add a dash of balsamic vinegar and cook for 2 minutes. Add the white wine or Xeres vinegar.

Step 2

Add the beef stock and the thyme, and let simmer for 40 minutes over medium heat. Season with salt and pepper.

Step 3

Lay a slice of raclette cheese on each slice of spice cake and grill until the cheese has melted.

Step 4

Remove the sprigs of thyme and serve the soup with the toasted spice cake.

Find your own favourite, but

we advise these spice cakes for this recipe

Couque Dinant peperkoek met honing 500g
500 g

Couque Dinant honey cake

The honey cake of Couque Dinant contains 12% of honey. The added milk powder and the specific mix of spices give it…

Peperkoek 500g
500 g

Spice cake

Our classic spice cake for the breakfast table, of when you need some energy in between meals.

Peperkoek met honing 500g
500 g

Honey cake

Our version with 10% honey. Delicious at breakfast or as a snack.

The spicy taste of spice cake, gives this classic a unique twist.
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