I do not know how to explain it, but yesterday I cooked this dish and I still think to it, its perfumes, the crunchiness of the bread, the baked gruyere flavor… well, I can not wait to taste it again. Another surprise from this soup: it’s loved “very very much” by my girls, it’s the guarantee that if a dish is a delicious one, that is for everyone!
Furthermore, as you can see from the picture, this onion soup still continues to be appreciated after many years: Ginevra is now 16 years old, but in the first picture Ginevra was 10 only 10!
The onion soup, the original French one, needs golden onions.
But in my experience, I find that there are not really compares, if you mix several types of onions, more is possible. The variety of flavors, combined with the common sweetness, is a combination that will leave you open-mouthed, waiting for the next spoonful of this unique and fantastic soup!
Here I am preparing Onion Soup for a party of 30 people. We, Cuoche in Vacanza (Fiammetta and I) have worked hard!
4 People
Ingredients:
Onions 550 gr (1Lb) usually: 2 red, 2 gold, 3 shallots, 1 white, 1 leek)
To taste salt/pepper
Sugar 1 1/2 tbsp
Flour 1 1/2 tbsp
Liqueur Porto, 3/4 cup of coffee
Gruyere French cheese (or Emmental if you have not Gruyere) 150 gr (5 oz)
Parmigiano Reggiano (Parmesan) Cheese 50 gr. (3 Tbsp)
Broth (beef) 1 l. about
Bread (French people use the “Baguette”, but it becomes too soft)
I use no salted bread and cut it into slices 1cm thick
extra virgin oil to taste
50 g butter (2 oz)
Method:
Chop the onions veeeeeeery thin and pour in a pan with 50g butter and 4 or 5 tablespoons of oil.
Let on medium heat for about 10 minutes, being careful they don’t burn in any way.
As they are soft, sprinkle everything with a spoon of sugar, to be followed by a tablespoon and a half of flour dropped from a colander.
Mix everything and pour in the Porto. Wait for the Porto to evaporate, then begin to pour the broth, little by little, stirring constantly. Pour about half of the broth and wait for everything to cook about half an hour, during which, if the cream becomes too thick, you have to add the broth gradually.
In the meantime, toast the slices of bread.
In the meantime, toast the slices of bread.
After half an hour, pour the soup into 4 bakery bowls and cover with the toasted slices.
After 5 minutes, so that the slices may be wet a bit, cover completely with grated gruyere and parmesan cheese.
Gratinate in a hot oven for about 10 minutes. You’ll never forget this Onions Soup!
After 5 minutes, so that the slices may be wet a bit, cover completely with grated gruyere and parmesan cheese.
Gratinate in a hot oven for about 10 minutes. You’ll never forget this Onions Soup!
Get ready to Paradise!
This was a very very tasty onion soup. The caramelized onions and marsala wine (I didn’t have Liqueur Porto) added an ultimate flavor. Thank you Erika! Will make again and again!
I’m so glad that you tested and enjoyed this recipe. It’s one of my fav. I’m at your disposal for a all Italian recipes, you know.
Erika,
I made this soup and I’ll never try another recipe-this was SO good! I’m making it again for a dinner party next week. Grazie!
Lindsay! Such a great pleasure to hear this from you. I’m at your disposal for any questions: Buona Cena con gli amici! <3