🧂 Ingredients
- 30 g Butter
- 2 medium Onions(finely chopped)
- 1.2 l Vegetable or beef broth
- 150 g Tiroler Graukäse(crumbled or grated)
- 1 tbsp Flour
- to taste Salt
- to taste Black pepper
- 2 tbsp Chives(freshly chopped, for garnish)
- for serving Bread cubes or croutons
- optional, for garnish Sour cream
👨🍳 Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Do not brown them.
💡 Tip: Slowly sautéing the onions brings out their sweetness. - 2
Sprinkle the flour over the softened onions and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
💡 Tip: Cooking the flour removes the raw taste. - 3
Gradually whisk in the warm broth, ensuring no lumps form. Bring the soup to a simmer.
- 4
Add the crumbled or grated Graukäse to the simmering broth. Stir until the cheese is mostly melted and incorporated into the soup.
💡 Tip: Graukäse has a strong, tangy flavor; adjust the amount to your liking. It may not fully dissolve, which is normal. - 5
Season the soup with salt and freshly ground black pepper to taste. Be mindful of the saltiness of the cheese.
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped chives, bread cubes or croutons, and an optional dollop of sour cream.
💡 Tip: Toasting the bread cubes beforehand adds a nice crunch.
💡 Pro Tips
- ✓Authentic Tiroler Graukäse is essential for the characteristic flavor. If unavailable, a very sharp, aged cheese might be a distant substitute, but the taste will differ.
- ✓The soup should have a pungent aroma and a sharp, tangy taste.
- ✓Ensure the broth is warm when adding it to the roux to prevent lumps.
🔄 Variations
- Some recipes include a splash of white wine or a pinch of caraway seeds for added depth of flavor.
- A swirl of heavy cream can be added for a richer soup.