There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutons with gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!
Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.
It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!
Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!
Onion soup recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 2 h | 2 h and 10 minutes |
|
Quantity for 3 people |
|---|
|
For the onion soup:
For the croutons (2 for each portion)
|
How to make onion soup
First of all, peel the onions and slice them into slices.
In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.
Then blend with white wine and let it evaporate completely
Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:
At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!
Finally, towards the end of cooking, prepare the croutons:
First of all, slice the bread, grate the gruyere or the scamorza:
Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.
Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.
The scamorza will melt in a short time.
When the onion soup is ready, add the salt and salt and serve with the toasted croutons.
Yours is ready Onion soup!
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