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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

Peperkoek 500g
500 g

Spice cake

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

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 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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