White onion soup is quick to prepare. This soup by Grandma Benedetta is always a great success. An original French recipe “Soupe à l’oignon” turns into a delicious cream with the addition of Italian bread, preferably Tuscan and slightly toasted. For more flavor, try the oven-gratinated version with Fontina cheese from Val d’Aosta. In Austria, “Zwiebelsuppe” is appreciated both as a main dish and as a side.
SEASON and HARVEST of #fresh onions – from March to December.
RECIPES with white onions
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring, Fall
Quick Onion Soup
- 1.1 lbs white onions (or yellow or red)
- 3.5 tbsp butter (for a lighter version use oil)
- 6 tbsp flour
- 1/2 cup white wine (optional)
- 4 cups vegetable broth
- to taste coarse salt
- slices bread (Tuscan or baguette)
- 3.5 oz Fontina cheese (or Gruyère or another type of cheese)
- to taste pepper (freshly ground)
Tools
- Cutting Board
- Knife professional and sharp
- Pan large nonstick
- Bowls for soup
Quick Onion Soup
First, prepare the vegetable broth or dissolve a bouillon cube in a liter of boiling water.
Peel the onions and slice them (learn how not to cry).
In a large non-stick pot, sauté the onions with the butter. Then cover with a lid and let them cook on low heat for about 10 minutes or until they are wilted. Add the sifted flour, being very careful not to create lumps.
Stir with a wooden ladle until the flour is fully absorbed.
If desired, you can let some white wine evaporate.
Then, add half the broth and let it simmer for about 20 minutes on moderate heat, covered. Stir and add more broth as needed when the soup thickens too much.
The consistency of the soup should be creamy. Remove the lid, adjust the salt, and let the onion soup dry for a few minutes.
The onion soup is already good like this, but if desired, it can be gratinated.
Cut the bread into regular slices, then toast it (with a toaster or on the grill).
Pour the onion soup into as many bowls (ovenproof) as there are diners, place the toasted bread on top, add another ladle of soup on top, and sprinkle with plenty of grated Fontina or thin slices of Gruyère.
Place the bowl or bowls in the preheated oven at 392°F with grill function. Broil for a few minutes, remove from the oven and, if desired, sprinkle with pepper.
STORING the onion soup
Store the onion soup in the refrigerator for up to 3 days. It is advisable not to gratinate before storing. When serving, reheat the soup until hot. Then transfer it to individual bowls (or a heat-resistant baking dish) and top with the bread and cheese, then broil under the oven grill until the surface is golden and crispy.
