The pretzels are first doused with beef broth before being left to soak in it. The harder the pretzels are, the longer you have to let them swell. They should taste soft at the end, but still firm to the bite and by no means “toothless”.
Then strain the soup water.
Pile the pretzels in a large bowl and sprinkle them with the crumbled gray cheese.
In the meantime, you have fried the finely chopped onion in hot clarified butter until golden brown and spread it over the finished “pretzel soup”, which is basically not a soup at all.