If generally the onion soup It is considered originally from France, the reality is that it has a historical record in many European countries. Onion soup recipes have been known since the Middle Ages, as has garlic soup.
At first it was considered a poor dish eaten by those who had nothing else to eat. The fashion for onion soup and its inclusion fully in the french gastronomy It occurred in the 19th century when it was served in the Parisian market of Les Halles to night owls returning from a night out.
Today we propose the traditional onion soup recipe which we prepare with white wine, although we have other versions such as sweet onion soup with Stilton cheese. Some people prefer to use brandy, sherry, or not add any alcoholic ingredients. However, we consider that white wine gives it the best flavor once served with toasted bread and Emmenthal cheese.
We cut all the julienned onions. We heat a pot with the vegetable oil in which we melt 30 grams of butter. Then we add the julienned onions and season with salt and pepper. We cook over low heat for about 20 minutes.
We add the flour and stir. We leave a couple more minutes on the fire before adding the white wine and liter of water without stopping stirring. Adjust the salt and pepper to taste if necessary. We cook over low heat for about 30 more minutes.
We cut the bread sliced baguette about three or four centimeters wide, we spread butter on both sides and place them in the oven at 180ºC for about 10 minutes. We turn them over and leave them for another 10 minutes to brown on both sides. If we buy the whole cheese we grate it finely.
To serve the soup, place each portion in a baking bowl, arrange the toasted bread and sprinkle the grated cheese over the bread and soup. We put in the hot oven at 220ºC for about three to five minutes so that the cheese grates and we serve immediately.
Le Creuset Set of 2 tureens, 600 ml each, Stoneware, Cherry
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What to accompany the traditional onion soup
The traditional onion soup It is eaten very hot with some good toasted bread and of course a red wine, preferably. The advantage is that you can prepare it in advance and simply reheat it in a saucepan so that it is still very good. What I would recommend in this case is to toast the bread at the last minute so that it does not lose its freshness. And if you have extra onions left over, don’t hesitate to use them to make homemade onion rings.
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