French onion soup (soupe à l’oignon)
Historically, French onion soup originates in Paris, France, in the 18th century. Classically, it is prepared with beef broth and caramelized onions, but it can also be easily prepared as a vegetarian variant, simply using water, and who do not have time to boil bones and prepare a broth, several commercial broth mixtures can be used, some of which are quite delicious. I used mixed cheese with roughly equal portions of grated Emmental cheese, cheddar, and parmesan to make my onion soup.
Level: average
Serves: for two
Ingredients:
500 g of white onion
500 ml of beef broth or water
200 g of grated cheese, it would be good to use either a mixture of cheeses or a Swiss type of easily melted cheese
75 g of butter
Salt and black pepper to taste
1 tbsp wheat flour
4 tbsp cognac
If there is a desire for the soup to be slightly tarter, add a few teaspoons of white wine vinegar
2-4 slices of good rustical bread, cut into slices about 3 cm thick
A little olive oil for roasting the bread
Preparation:
I do not describe the preparation of the broth here. When the broth is ready, then:
1. Peel the onions, cut them in half, and slice
2. Heat 75 g of butter in a thick-bottomed soup pot and brown over medium heat, stirring occasionally, for about 20 minutes, until the onion is golden brown and lightly caramelized
3. Add the flour, mix well with the onions, add a little water or broth, and mix until smooth to prevent the flour from forming
4. Add the remaining water or broth, stir, season with black pepper and salt, and simmer on low fire for about 15 min.
5. When the soup is boiled, add 3 tablespoons of cognac and divide the soup into heat-resistant bowls.
6. Cut bread into slices about 3 cm thick, sprinkle with olive oil, and roast without oil in a dry pan until golden brown.
7. Set the oven to grill mode, grate the cheese, and sprinkle a thin layer of cheese on the surface of the soup
8. Place 1-2 slices of bread on the surface of each bowl and cover with a thick layer of grated cheese.
9. Place the soup in the oven and grill until the cheese starts to brown Serve immediately after taking it out of the oven.
Ready!!
