Soupe à l’oignon (onion soup)
Don’t worry, we don’t lose our Italian essence, but I already mentioned once that the “famiglia” had lived in France for many years, so this recipe, even if it is very French, we make it a lot at home and in our own way.
It is a recipe that dates back to the Middle Ages, economical and healthy and warms the hearts in the autumn and winter evenings. It is “delicieuse”.
Ingredients: (for 4 persons)
- 1kg- 1.5kg depending on white onions (not sweet)
- 2 tablespoons of olive oil (the original recipe is made with butter – 25- 50gr) To make it lighter and not so greasy, we prefer to make it with olive oil.
- Slices of bakery sliced bread (you can also use leftover stale bread and make homemade croutons)
- 100gr of grated Gruyère cheese (emmental also works)
- Salt and pepper if we make it with homemade broth or bouillon cubes
- 1-2 tablespoons flour for thickening
- 1 liter of water or broth
Preparation
Peel and cut the onions into julienne strips. In a large pot put the olive oil or butter and fry the onions but over medium-low heat so that they brown a lot and get a nice toasted color without burning (this will give the soup a toasted color and a great taste).
When they are well browned, add the flour and stir to remove the taste of raw flour and if we do not have broth and we do it with water, we take this moment to put the Avecrem tablet, always stirring and over medium-low heat so that no lumps are made.
Then add the water or broth, salt and pepper and cook for 15-20 minutes.
At home, we make it completely past, there is an unpassed version.
To accompany this delicious soup, we can use slices of toasted bread with gruyere cheese or we can also put the grated cheese in the soup already served very hot so that it melts and have some homemade croutons. This allows us to use stale bread and cut it into small cubes and fry them.
It is delicious either way.
Et voilà! La soupe est prête. Bon appétit!
