The intense and aromatic, the sweet taste, The velvety texture: d’inverno la zuppa di cipolla (original French recipe) takes the concept of comfort food to the next level. The humble onion, stewed for a long time in their liquid and then cooked even longer in meat broth, They give birth to a moving plate. Questa ricetta segue il procedimento di cottura della ricetta originale della soupe à l’oignon alla francese, but with a small final variant. Instead overlay soup Gruyère AOC and gratinarla oven, I simply put a toasted and gratin homemade bread crouton with gruyère dop in the middle of the dish. But I also explain how to prepare it according to the original. And if you love onions, try even my most loved recipes with onions.
- the GRATIN GRATIN ONIONS IN PISTACHIO
- the STUFFED TROPEA ONION SHEETS Alla siciliana
- the SWEET AND SOUR ONIONS
- the PASTA WITH FRESH TUNA AND ONIONS
- the SWEET AND SOUR TUNA WITH ONIONS
- the CRUSHED YEAST-FREE ONIONS
- the OMELETTE VEGAN CHICK PEAS AND ONIONS
The ingredients of true onion soup
First let's talk about onions: Best onions to prepare the soup of onions are golden, delicate taste. White onions have a pungent taste, but I used a mix of the two types because I used the white onion Margaret IGP, which it has a delicate and very sweet taste. They are excellent in flavor also red onions, but the color of the red onion soup is less pleasant to see. The butter is essential for braising onions.
The cooking time can not be shortened. Onions must simmer over very low heat and long in their liquid, become golden and very soft, almost creamy, then cook for a long time in the beef broth. Just the meat broth is another essential ingredient. I prepare once a month and freeze it in portions. If you don't have time to make meat broth you can use one ready-made: I tried them and they are not bad, definitely a better choice and more healthy nut. Even the Brandy is indispensable: you can replace it with a little rum or white wine. As for the cheese, It must be the real Swiss Gruyère PDO: even in this case substitutions are allowed.
It is not so certain that the onion soup is of French origin: many legends bind its origin to the period and to the person of King Louis XV, but onion soup was a typical Tuscan peasant dish as early as 1500. It is said that it was brought to France by Catherine de Medici, when she was married to Henry II D'Orleans.
The original French recipe for onion soup
Once the onion soup is ready, It must be put on the bottom of each dish a slice of toast spread with butter. Pour over the onion soup, complete the dish with plenty of grated gruyere and gratin it in the oven at 200 degrees until the cheese is completely dissolved. Because my parents did not like the bread soaked in liquid, I made a simple toast with gruviere, I put it under the grill and I placed on the soup. If you do not love gruyere, you can simply use the PDO Parmigiano Reggiano DOP Pecorino, or if you prefer a more savory notes, given that the onion soup on the whole is very sweet.
At onion soup also add a little more’ thyme and marjoram: their scent reminds me of the campaign. Now I leave you struggling with the onion soup and I wish you good day.
1,5 kilos of golden onions or the white of Margherita Ipg
80 grams of butter
2,5 liters of meat broth (recommended) or vegetable stock
salt and pepper, to taste
Marjoram and thyme, to taste
a pinch of sugar
30 grams of flour or maizena
150 milliliters of Brandy
homemade bread, to taste
150 grams of Swiss Gruyère Dop
Prepare the onion soup is simple: it only takes time and patience. And endurance, why cutting onions make you cry and even a lot.
One of the best known tricks to limit the stinging action of onions is to cut them in half and then leave them to soak in cold water for at least half an hour. Weep the same, but a little less. Therefore, peeled onions, cut them in half and then slice them thinly. Melt the butter in a large saucepan (low and wide) over very low heat and add the onions. Mix well so that the onions soak in butter, salt lightly and cover.
Cook covered, stirring occasionally, for 30 minutes. Add a pinch of sugar, a little salt and the sifted flour, stirring quickly. Joining the Brandy, stir and let the alcoholic part fade. Finally, add the meat broth (or vegetable broth) boiling.
Cook for at least an hour or until the onion soup is creamy, glossy and fragrant. Finally, combine thyme and majorana to give your soup an even better scent. Always remember to taste the soup to verify its flavor and, possibly, adjust salt. Also add a little freshly ground black pepper.
While the onion soup is cooking, slicing bread and toast until crispy. Put on the bottom of the dishes two slices of toast. Spread the remaining slices Gruyère and gratinarle in the oven until the cheese has melted.
Pour the soup boiling onions in bowls, over the toast and garnish with the toasted bread to Gruyère and a few leaves of thyme and marjoram. Serve the soup boiling onions and good appetite!
If you want to prepare the onion soup recipe in the original French, put on the bottom of the bowls (bowls that can go in the oven) the buttered toast with care. Pour the soup over the toast and sprinkle with abundant coarsely grated Gruyere PDO. Gratin the onion soup in the oven at 250 degrees until the cheese has melted and formed a delicious crust. Bon appétit!