The onion soup I’m about to show you is a very old family recipe, with French inspiration, where instead of using Gruyere during the gratin phase, we use grated Grana Padano.
A recipe so good and easy to prepare that over the decades it has become a must-have during the cold winter days.
Once again, I recommend trying the recipe and, as always, I’m waiting for your opinions on my Instagram profile @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs golden onions
- 2 tablespoons flour
- 1 teaspoon sugar
- 2 cups beef broth
- 1 leaf bay leaf
- Half glass dry white wine
- thyme
- 1.75 oz Grana Padano DOP
- Half baguette loaf
- salt
- pepper
- 4 tablespoons extra virgin olive oil
- 1 knob butter
Tools
- Saucepan
Steps
First, peel and thinly slice the onions. Place them in a pan with the butter and oil and cook for 20 minutes, stirring frequently to prevent sticking
When the onions become translucent, add the flour and sugar, and continue cooking while stirring until the onions are browned
Add the white wine and let it evaporate
At this point, pour in the hot broth, add the bay leaf and two sprigs of thyme, season with salt and pepper, and bring to a boil. Then, cover the pot with a lid, reduce the heat to low, and continue cooking for another hour, stirring occasionally
When the soup is ready, transfer it to cocottes, place two to three slices of baguette loaf on top, and sprinkle with Grana Padano. Place the cocottes under the oven grill and bake until the bread is golden. Remove from the oven
