Ingredients

How to make it

  • Melt butter in a 4-quart saucepan. Add onions and sugar and cook over
  • medium heat, stirring frequently, until onions are golden, about 40
  • minutes. Add 1 cup ale and stir, scraping pot to release caramelized
  • particles. Add stock. Simmer 30 minutes. Add lemon juice and season with salt and pepper. Add thyme and set aside one hour or longer to infuse. Pulse pretzels in a food processor or place in a plastic bag and crush with a rolling pin to make coarse crumbs. Mix in a bowl with cheese. Lightly beat eggs, whisk in mustard and remaining ale and stir this mixture into pretzel crumbs and cheese. Form mixture into 18 dumplings about the size of Ping-Pong balls, place on a platter and cover until ready to cook.
  • About 20 minutes before serving, fill a 3-quart saucepan halfway with
  • water and bring to a boil. Drop dumplings into water and simmer gently 15 minutes. While dumplings simmer, remove thyme from soup. Reheat soup.
  • Ladle soup into bowls. Use a slotted spoon to transfer 3 to 4 dumplings
  • to each bowl. Serve, with additional grated cheese on the side.

People Who Like This Dish 3
Reviews & Comments 4

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  • cuzpat 4 years ago
    High 5!
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  • nativeprincess 4 years ago
    YUMMO!!!
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  • quaypocooks 4 years ago
    I have onion soup all the time but never had that with Pretzel Cheese dumplings. I bet it is a good match.
    Was this review helpful? Yes Flag
  • 22566 4 years ago
    This would'nt make you cry..
    Dynamite,Different,Dumplin',Served,Soup.
    Thank-you...Fuzzy :)
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

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