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Soupe a l'oignon (French onion soup)

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That fragrant crust that is created on top of the bread once it is gratinated is the watershed between a simple onion soup and the French soupe a l'oignon. You understand immediately whether what you have in front of you is something that could take you to heaven or a banal bluff and this, I can guarantee, is the closest thing there is to touching French soil with a bite.
For this simple magic to be achieved, all you need to do is use burro and above all a cheese suited. Something that melts and creates the crust mentioned above. Perfection is achieved with Comtè which for these things is a bit like Parmesan for us Italians. In my case I opted for a good Gruyère and I would say that the result was really excellent.

The recipe, as often happens with traditional ones, has many small variations that concern both the ingredients and the preparation.
There are those who use the Red wine instead of white, who adds a spoonful of sugar to increase the caramelization of the onions. In some recipes, in addition to thyme, thyme is also added.laurel and some even a little latte. Il broth it has all the necessary variables: salt water, chicken broth and beef broth. In addition also a little bit of brown background for a soup with a more robust flavour.

As regards the preparation, however, the only difference encountered is given by the putting of bread also on the bottom of the plate as well as on the surface before passing the soup under the grill. In my case, passing the bowl directly under the grill became difficult and I definitely should have used more broth. I gave myself the task of trying them all… in the meantime I'll leave you the recipe in the chef's version Jaïs restaurant Paris.

Soupe a l'oignon (French onion soup)

250 g of onions excluding waste
30 g of salted butter
1 teaspoon of flour
800ml chicken broth
50 ml of dry white wine
80 g grated Gruyère cheese (or Comtè)
2 slices of wholemeal bread
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(For 2 people) Melt the butter in a saucepan along with a couple of sprigs of thyme. Add the finely chopped onions. On a low heat, let them simmer for about 10-15 minutes until they have browned. When the onions become very soft and amber in color, add the flour and toast it for a couple of minutes, stirring with a spoon. At this point, add the white wine and when it has evaporated, add the boiling broth.

Let the soup cook over low heat with the lid on for 30 minutes. Taste and add salt if necessary. In the meantime, cut the slices of bread.
At this point you can decide to divide the soup into two bowls that can go in the oven or continue cooking in the same saucepan, as I did.
Arrange the slices of bread on the soup, sprinkle some grated pepper and Gruyère on the surface and bake under the grill until the crust has formed (consider a maximum of a handful of minutes, no more). Serve immediately!

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