Tasty and flavorful onion soup. I have been wanting to prepare this recipe for a long time, both because I really like onions and because soups always have their place. So today I want to tell you how I made a delicious Onion Soup or French “soupe à l’oignon“. Lots of onions and a long cooking time that makes them digestible, losing all their acidity. Finally, slices of toasted bread and an oven gratin for a top dish. I also recommend not missing the recipe for Baked Onions with Cheese and the recipe for Stuffed Onions. Are you curious to taste a delicious Onion Soup yourself? Let’s head to the kitchen and prepare it together
DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 321.06 (Kcal)
- Carbohydrates 36.93 (g) of which sugars 6.92 (g)
- Proteins 11.55 (g)
- Fat 14.30 (g) of which saturated 4.13 (g)of which unsaturated 3.37 (g)
- Fibers 3.56 (g)
- Sodium 614.52 (mg)
Indicative values for a portion of 200 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 for the Perfect Onion Soup
- 1.5 lbs white onions
- 3.5 tbsp butter
- 4 slices rustic bread
- 1 cup emmental cheese
- 3.5 cups vegetable broth
- 3 tbsp flour
- 1 pinch pepper
- to taste salt
How to Prepare French Onion Soup
Peel the onions and slice them very thinly. Pour 3 tablespoons of butter into a saucepan. Add the onions and let them brown over low heat, stirring often with a wooden spoon. Meanwhile, heat the vegetable broth. Add the flour to the onions and let it absorb over low heat, stirring.
Pour a few ladles of hot broth over the onions, stir, and let cook over medium heat for about 20-25 minutes, gradually adding more hot broth. At the end of cooking, there should be very little broth left with the onions. Season with salt and pepper at the end of cooking.
While the onions are cooking, toast the bread slices in the oven or on a hot grill. Divide the onions into 4 cocottes or small baking dishes. Add the toasted bread slices on top and cover them with emmental grated with a coarse grater.
Add a few pats of butter. Bake the Onion Soup in a static oven at 375°F for 7-8 minutes. At the end of cooking, set the oven to grill for an irresistible gratin.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can substitute the emmental with another cheese
Don’t miss the recipe for Fennel and Potato Soup
