Gratinated Onion Soup.
Traditional and Thermomix Recipe
A classic dish of French and Northern European cuisine, it has also become popular in Italy, especially on cold winter evenings.
The onion soup is inexpensive and easy. Served in individual cocottes with slices of rustic bread and Gruyère cheese, and to Italianize it, Parmigiano Reggiano.
The final step, the gratin, makes this a comforting and irresistible dish!
In the original recipe, meat broth is used, but vegetarians can simply use vegetable broth, perhaps with my homemade broth cube.
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: European
- Seasonality: Autumn, Winter and Spring
- Energy 715.87 (Kcal)
- Carbohydrates 68.90 (g) of which sugars 9.05 (g)
- Proteins 28.22 (g)
- Fat 36.96 (g) of which saturated 11.94 (g)of which unsaturated 8.04 (g)
- Fibers 6.37 (g)
- Sodium 1,565.53 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 14 oz white onions
- 3.5 oz Parmigiano Reggiano DOP
- 3.5 oz emmental
- 1.4 oz butter
- 1 tsp sugar
- 1.4 oz flour
- 3 cups beef broth (or vegetable)
- to taste salt
- to taste pepper
- 1 leaf bay leaf
- 1 sprig thyme
- 8 slices bread
- to taste extra virgin olive oil
Gratinated Onion Soup
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 4 Cocotte
- 1 Pot or Thermomix
- 1 Oven
Steps
Traditional Recipe
The first thing to do is peel and slice the onions very thinly.
In a large pot or pan, heat the olive oil and butter, then add the sliced onions and let them simmer slowly for 20-25 minutes, stirring occasionally to prevent sticking.
When they become transparent, add the flour and sugar and stir until the flour takes on color. It will take about 2 minutes.
At this point, deglaze with white wine and let it evaporate, then add the hot broth and add the bay leaf and thyme.
Adjust with salt and pepper and bring to a boil. Cover the pot and continue cooking on low heat for about 1 hour, stirring occasionally.
Meanwhile, slice the bread.
I prefer to season it beforehand with a drizzle of olive oil and homemade herbs.
Preheat the oven to grill function and toast the slices of bread.
Once the time is up, transfer the soup to individual earthenware cocottes, place the previously toasted slices of bread on top, and sprinkle with grated Gruyere and Parmesan.
Transfer the cocottes to the oven, under the grill, until the cheese is melted and lightly gratinated. Remove from the oven, garnish each portion with a drizzle of olive oil to taste, some thyme leaves and a sprinkle of fresh pepper and serve the onion soup piping hot.
Place the Parmigiano Reggiano in the bowl and grate: 20 sec./speed 10. Transfer to a bowl and set aside.
Chop the Emmental in the bowl: 10 sec./speed 5. Transfer to the bowl with the grated Parmigiano Reggiano and mix.
Place the olive oil, butter, and onions in the bowl, and cook with the basket instead of the measuring cup: 8 min./100°C/reverse speed/speed 1.
Add the flour and mix: 20 sec./reverse speed/speed 2. Pour in the wine and let it evaporate for 3 min. at 110° with the basket instead of the measuring cup reverse speed 1.
Add the vegetable broth, salt, pepper, bay leaf and thyme, cook with the basket instead of the measuring cup: 30 min./100°C/reverse speed/speed 2.
Meanwhile, slice the bread, I prefer to season it beforehand with a drizzle of olive oil and homemade herbs.
Preheat the oven to grill function and toast the slices of bread.
Once the time is up, transfer the soup to individual earthenware cocottes, place the previously toasted slices of bread on top, and sprinkle with grated Gruyere and Parmesan.
Transfer the cocottes to the oven, under the grill, until the cheese is melted and lightly gratinated.
Remove from the oven, garnish each portion with a drizzle of olive oil to taste, some thyme leaves and a sprinkle of fresh pepper and serve the gratinated onion soup piping hot.
Storage
Gratinated Onion Soup: you can store it in the fridge without the cheese for up to 3 days and then when needed you can reheat it under the grill, in this case, the bread should be added at the moment.
In the freezer, it keeps for up to 3 months always without the bread and cheese.
