Onion soup Recipejusthitreviews_lekz3m - November 5, 2020
A hearty onion soup recipe is particularly popular with both young and old in autumn and winter.
Ingredients for 6 servings
- 700 ml Poultry or veal stock
- 100 G Gruyere cheese
- 1 Pc clove of garlic
- 1 prize nutmeg
- 3 Tbsp olive oil
- 0.5 Federation parsley
- 1 prize pepper
- 1 prize salt
- 50 G lard or butter
- 1 Stg White bread
- 200 ml White wine
- 6th Pc Onions, large
First, peel the onions. The result should be fine rings – vegetable onions are best for this. Fry the rings in a coated roasting pan: Simply melt the lard or butter and fry the rings, stirring occasionally. If you want, you can also add a teaspoon of flour.
Now pour in the white wine and the broth. Whether poultry, beef stock or vegetable stock is actually a matter of taste, but the beef stock has a slightly stronger taste. Let the soup cook for a good 20 minutes on medium heat.
In the meantime cut the white bread. The original recipe calls for baguettes, of course, but ciabatta and other types of bread are also suitable. Also, cut the cheese into slices and chop the parsley. Now add this to the soup along with the (grated) nutmeg, salt, and pepper and turn on the oven to 200 degrees.
If the soup is “reduced” for 20 minutes, the bread may be carefully toasted in another pan with the olive oil. However, it is essential to ensure that the pan or the oil is already very hot before the panes are inserted – otherwise, they will only soak up the oil and become mushy.
When the bread slices are well browned, fill the onion soup into six matching oven moulds, top with the bread slice first, and then with the cheese. Now put everything in the oven again for a good 10 minutes.
Tips on the recipe
If you like it particularly spicy, you can add a touch of wasabi paste to the onion soup. Simply stir in these while frying the onions. If the strong note of the Gruyère cheese is not convincing, Emmentaler or Gouda will, of course, do the same. And if calories are irrelevant, you can also add a dollop of whipped cream that is left on the soup before the slice of bread.