Buchweizengrütze mit Röstzwiebeln
Traditional northern German and Westphalian toasted buckwheat groats simmered tender in rich vegetable broth, dressed with foaming butter and sweet crispy browned onions.
Ingredients
- • 250g toasted buckwheat groats (Buchweizengrütze)
- • 500ml seasoned vegetable or beef broth
- • 2 large yellow onions, sliced into thin rings
- • 50g butter and 1 tbsp neutral oil
- • Fresh chives, chopped, sea salt and freshly ground black pepper
Preparation Steps
Dry toast the buckwheat groats in a saucepan over medium heat for 2 minutes until fragrant and nutty.
Pour in boiling seasoned broth and a pinch of salt. Bring to a boil, cover tightly, reduce heat to low, and cook undisturbed for 15 minutes until all liquid is absorbed and groats are tender and fluffy.
In a wide frying pan, melt butter with oil. Fry sliced onions slowly over medium heat for 10-12 minutes until deep golden brown and caramelized.
Fluff cooked buckwheat groats with a fork, fold in half the buttered onions, heap into warm bowls, and crown with remaining crispy onions and fresh snipped chives.