Onion Soup
Description
Traditional Spanish/French onion soup with caramelized sweet onions, topped with toasted bread and melted cheese.
Ingredients
- Sweet onions
- Olive oil
- Butter
- Garlic
- Salt and black pepper
- Flour
- Brandy
- Stock (beef, chicken, fish or vegetable)
- Bread
- Mild cheese (Gruyère)
- Sugar (optional)
Instructions
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Peel and cut the sweet onions in julienne (lengthwise and in very thin slices). Reserve in a bowl.
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Choose a large pot, heat the oil in the bottom of the pot. Add the butter, which is the true base of this French soup.
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When it has melted and mixed with the olive oil, add the onions and very finely chopped garlic. Also add a little salt and black pepper.
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Stir with a wooden spoon in an enveloping manner until the onion becomes transparent or translucent, it should not take on color. This process is slow because we want to have the onion soft without burning it. Over very low heat it will take about 20-25 minutes.
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If we haven’t used sweet onions, at this moment we can add a tablespoon of sugar.
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Sprinkle the flour in the pot and stir carefully to mix it well. The effect of the flour with the onion and especially the butter is called Roux, it will help us bind and thicken the soup.
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Add the brandy and let it evaporate for 1-2 minutes.
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Add the stock, season with salt and pepper if necessary and bring to a boil. Leave for 15-20 minutes over very low heat.
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Cut the bread into thin slices and toast lightly.
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Rub with a piece of garlic and place on the surface of the pot or in individual bowls with the soup and the toast on top.
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Sprinkle with the mild cheese that we like most (Gruyère).
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Put in the oven preheated to 200°C. Gratinate at 220°C for 5-6 minutes and serve immediately piping hot.
Notes
The key is slow cooking the onions for 20-25 minutes until translucent. Use sweet onions for best results.