This simple Luxembourgish onion soup is made by stir-frying onions in butter before cooking them in vegetable stock with white wine and caraway seeds. The piping hot soup is then transferred to warmed soup bowls or cups and finished with pieces of toasted bread, sunflower seeds, and grated cheese on top.

Once assembled, öennenzop is broiled until the cheese on the top melts, and all that's left is to dig in and enjoy.