I’m not talking about French onion soup, the one with Gruyère and toasted bread, but the one I make with stale bread and the cheese I have at home. Anyways, onion soup is almost as delicious as lentil soup. The hardest part is slicing them, but I put on swim goggles and the job is done. The most important thing is to enjoy it right out of the oven, with crunchy bread, truly irresistible.
Let’s get to work and prepare onion soup together.
OTHER SOUPS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for onion soup preparation
- 2.2 lbs yellow onions
- 4 tbsp butter
- 4 cups vegetable broth
- 2 tbsp all-purpose flour
- to taste salt and pepper
- 2 stale rolls
- 1.4 oz Montasio cheese
- 0.7 oz Parmesan cheese
Tools
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- Casserole
- Baking Dish
Steps for preparing onion soup
Clean the onions and slice them. Set aside. In a casserole, melt the butter. Add the onions, season with salt, and let them soften. Once they are soft, add the flour and mix well.
After toasting the flour on the onions, add the hot broth. Stir, adjust salt and pepper, and cook for about 30 minutes, stirring well. Meanwhile, slice the stale bread.
In a baking dish, place half of the bread and cheese slices at the base. Cover with the onion soup. Finish with the remaining bread, grated cheese, and place under the grill until a golden crust forms. Serve the melting soup.
Storage
Onion soup cannot be stored after baking because the bread loses its crunchiness, but you can refrigerate it before placing it in the baking dish for a couple of days.
