The Borettane Onion Soup is the quintessential creamy, gratiné comfort food — a warm caress perfect for evenings when you seek an authentic and wholesome taste. In this recipe, the characteristic sweetness of borettane onions merges with the savory broth and the crispness of the bread, creating a harmony of textures that conquers at the first spoonful.
Forget the classic onion soup that can be too sharp: the version with borettane is delicate, refined and incredibly aromatic. The secret of this preparation lies in the patience of the initial slow stewing and the final touch of oven gratiné, where melted cheese envelops the crisp bread creating an irresistible golden crust. Whether you love traditional cooking or are looking for a hearty vegetarian dish, this soup will turn simple ingredients into a gourmet experience.
Get comfortable and let the aroma coming from the pot wrap around you: here’s how to prepare your perfect soup!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4
- Cooking methods: Stovetop, slow simmer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 292.52 (Kcal)
- Carbohydrates 26.44 (g) of which sugars 9.62 (g)
- Proteins 7.86 (g)
- Fat 15.46 (g) of which saturated 9.32 (g)of which unsaturated 5.21 (g)
- Fibers 3.02 (g)
- Sodium 1,628.09 (mg)
Indicative values for a portion of 325 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
- 1.3 lb borettane onions
- 3 tbsp butter (about 40 g (1.4 oz))
- 1 tbsp all-purpose flour (about 15 g)
- 1/2 glass dry white wine (about 4 fl oz (120 ml))
- 1 cup cheese (grated: Gruyère, Fontina or a mix with Parmesan (about 100 g / 3.5 oz))
- to taste salt
- to taste pepper
- 4 slices rustic bread (country-style)
- 4 cups vegetable broth (about 1 L (1 quart))
Borettane Onion Soup Tools
- Pot
- Mandoline
- Spoon
- Cocotte
Steps Borettane Onion Soup
There is nothing more comforting than a hot soup with stretchy cheese: follow these simple steps for a bistro-worthy result!
Cutting and preparation:
After thoroughly cleaning the borettane onions, slice them thinly. Unlike a roasted preparation, for this recipe it is important that the onions are cut finely so they gently break down during cooking and create a creamy base.Slow stewing:
In a pot with high sides, melt the butter over very low heat. Add the onions and let them wilt slowly for at least 20 minutes, stirring occasionally. The secret is patience: the borettane should not brown, but become translucent, tender and release all their natural sweetness.Toasting with flour:
Sprinkle the onions with a tablespoon of all-purpose flour. Stir well for about a minute: this step will give the soup the right velvety consistency (the so-called “roux”).Deglaze and cook:
Raise the heat slightly and pour in the dry white wine. Let the alcohol evaporate completely, then add the hot vegetable broth. Season with salt and pepper and add a pinch of fresh thyme. Cover with a lid and let simmer gently for another 20-25 minutes.Preparing the bread:
While the soup finishes cooking, toast the slices of rustic bread in the oven or on a griddle until crispy.Final gratiné:
Transfer the soup into cocottes or heatproof bowls. Place one or two slices of toasted bread on each bowl and generously cover with grated cheese (Gruyère or Fontina). Put the bowls under the oven broiler for about 5 minutes, until a hot, golden, bubbly crust forms.For an even more flavorful soup, you can rub a clove of garlic on the bread slices before placing them in the bowl. The heat of the soup will release an incredible aroma that pairs wonderfully with the sweetness of the borettane!
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Storage, tips, notes, variations.
Storage: The soup keeps in the refrigerator for 1-2 days. I recommend storing only the liquid portion and preparing the croutons and the gratiné at the time of serving to maintain the bread’s crispness.
Vergara’s tip: For an even more intense flavor, use a homemade vegetable broth made with celery, carrot and the green part of a leek. If you like stronger flavors, add a pinch of nutmeg along with the thyme.
Variation: If you prefer a more rustic texture, never purée the onions, leaving them whole; if you want it silkier, you can blend a small portion of the onions before adding the bread.
FAQ (Questions & Answers)
Which cheese is best for the gratiné?
Traditionally Gruyère is used, but for a more local touch you can use Fontina or a mix of Parmesan and mild Provolone. The important thing is that the cheese melts well.
Can I prepare the soup in advance?
Certainly! You can cook the onion base and broth the day before. When serving, heat the soup well, add the bread and put everything under the broiler.
Is onion soup very caloric?
Despite the butter and cheese, it is a balanced dish. For a lighter version, you can reduce the amount of cheese on the crust.
