Recipe of Onion soup
Less is more, says an old adage; onion soup shows us this maxim of life, with a single ingredient as the protagonist, onion, a beloved and hated vegetable, with a strong presence, a soft and delicate broth is achieved, where the onion as we know it disappears, you don't even have to bother liquefying it, since we guarantee that if you don't eat it, you have to try it because it can't be perceived.
Servings
2
Preparation
110 min
Cooking
95 min
Calories
39 kcal
How to Make Onion soup
Instructions
- Cut the onions in a feather not too thin. If you can't get the shallots, just chop 4 of the normal onions, the ones you've had for life.
- Add a charade of butter and a little olive oil, add the onions, stir and let it simmer, covered and stirring from time to time for 30 minutes.
- Add white wine and stir for a few minutes until the alcohol evaporates, add the chicken stock and water and let it cook. Call low for 1 hour.
- Cut the loaf of bread into slices, place them on a baking sheet covered with baking paper and send them to brown at maximum temperature. Once golden brown, remove them and rub them with a sliced clove of garlic, for more flavor.
- After the hour has elapsed, remove the thyme sprig, rectify the salt and add a little pepper powder.
- Pour the soup into clay or ceramic aisles, suitable for the oven, place a slice of bread on them and grate some cheese.
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