Gratinated onion soup.
Traditional and Bimby recipe
A classic dish of French and Northern European cuisine, it has also gained popularity in Italy especially on cold winter evenings.
Onion soup is economical and easy. Served in individual cocottes with slices of rustic bread and Gruyère cheese, and to give it an Italian touch, Parmigiano Reggiano.
The final step, gratinating, 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 stock cube.
- Cost: Very economic
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow fire
- 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
Shopping list
- 0.88 lbs 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 meat 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 the
- 1 Knife
- 1 Cutting Board
- 4 Cocotte
- 1 Pot or the Bimby
- 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 extra virgin olive oil and butter and then add the sliced onions. Let them simmer slowly for 20-25 minutes, stirring occasionally to prevent sticking.
Once they become transparent, add the flour and sugar, and stir until the flour takes on color. This will take about 2 minutes.
At this point, deglaze with white wine and let it evaporate, then add the hot broth, 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, cut the bread into slices,
I prefer to season it first with a drizzle of extra virgin olive oil and homemade herbs,
preheat the oven to grill function, and toast the slices of bread
Once the time has passed, transfer the soup into individual clay cocottes, place the previously toasted slices of bread on top, and sprinkle everything with grated Gruyère and Parmesan cheese.
Transfer the cocottes to the oven, under the grill, until the cheese is melted and slightly gratinated. Remove from the oven, garnish each portion with a drizzle of olive oil to taste, a few thyme leaves, and a sprinkle of fresh pepper, and serve the onion soup very hot
Put 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.
Put 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 1.
Add the flour and mix: 20 sec./reverse/speed 2. Pour in the wine and let it evaporate for 3 min. at 110°C with the basket instead of the measuring cup, reverse speed 1.
Add the vegetable broth, salt, pepper, bay leaf, and thyme, and cook with the basket instead of the measuring cup: 30 min./100°C/reverse/speed 2.
Meanwhile, cut the bread into slices, I prefer to season it first with a drizzle of extra virgin olive oil and homemade herbs,
preheat the oven to grill function, and toast the slices of bread
Once the time has passed, transfer the soup into individual clay cocottes, place the previously toasted slices of bread on top, and sprinkle everything with grated Gruyère and Parmesan cheese.
Transfer the cocottes to the oven, under the grill, until the cheese is melted and slightly gratinated.
Remove from the oven, garnish each portion with a drizzle of olive oil to taste, a few thyme leaves, and a sprinkle of fresh pepper, and serve the gratinated onion soup very hot.
Storage
Gratinated onion soup: it can be stored in the fridge without cheese for up to 3 days and can be reheated under the grill. In this case, add the bread at the moment of serving.
It can be stored in the freezer for up to 3 months without bread and cheese.
