Ingredients
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400 g onions, different types
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3 tbsp olive oil
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900 ml chicken or vegetable broth
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75-100 ml dry white wine
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1 sprig thyme
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Salt
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Freshly ground black pepper
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Optionally:
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Tomato juice or paste
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1 chili pepper
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For serving:
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9 baguette slices
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100 g hard cheese
Directions
My fellow employee Rodica shared this variation of onion soup with me. Rodica was born in Rumania, a country with superb and diverse cuisine, most delicious frit, cheese and various meat dishes. This onion soup is her favorite and I also like it.
The most interesting thing about the recipe is that we take different types of onions – the wider the variety, the better: yellow onions, red onions, green onions, shallot, leek – any you can find. Their flavors mix together to create a wonderful fragrant soup. If you add some tomato juice, the soup will turn pinky and acquire an interesting flavor note.
I recommend you try it!
The secrets of cooking onion soup you will find here. You must read it before cooking!
Today's visits: 1.
Steps
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1
Done
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Peel and cut the onions into thin (2 mm thick) semi circles. |
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2
Done
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In a pan, heat some olive oil over medium heat. |
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3
Done
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Add the onions and cook for 40 min – 1 h, stirring occasionally. The onions will become soft, release much juices and turn golden brown. |
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4
Done
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Meanwhile bring the broth to a boil. |
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5
Done
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When the onions are caramelized and golden brown, transfer it to the broth. Add thyme. If you want the soup to be spicy, add the chili pepper. |
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6
Done
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Bring to a boil. Then simmer for 30 min partially covered. You don’t need a rolling boil. |
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7
Done
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Bring to a boil. Add wine, and tomato juice/paste, if desired. Bring to a boil and cook for 2-3 min. |
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8
Done
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When the soup is done, try it. Add salt and pepper to taste. |
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9
Done
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Before serving, toast baguette slices on both sides. Coarsely grate the cheese. |
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10
Done
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Ladle the soup into deep high heat bowls, place 2-3 baguette slices on top and sprinkle with grated cheese. |
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11
Done
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Put the bowls into the oven for 2 min until cheese has melted and slightly toasted. How to serve: Serve immediately while cheese is still hot, gooey and stretchy. How to keep: The soup (without cheese and bread) can be kept refrigerated up for 2-3 days. Warm it up before serving and garnish with bread and cheese according to the recipe.
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