• Home
  • Soups
  • French Onion Soup by Rodica (with different types of onions)
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
400 g onions, different types
3 tbsp olive oil
900 ml chicken or vegetable broth
75-100 ml dry white wine
1 sprig thyme
Salt
Freshly ground black pepper
Optionally:
Tomato juice or paste
1 chili pepper
For serving:
9 baguette slices
100 g hard cheese
French Onion Soup by Rodica (with different types of onions)

French Onion Soup by Rodica (with different types of onions)

Cuisine:
  • 120
  • Serves 3
  • Medium

Ingredients

  • 400 g onions, different types

  • 3 tbsp olive oil

  • 900 ml chicken or vegetable broth

  • 75-100 ml dry white wine

  • 1 sprig thyme

  • Salt

  • Freshly ground black pepper

  • Optionally:

  • Tomato juice or paste

  • 1 chili pepper

  • For serving:

  • 9 baguette slices

  • 100 g hard cheese

Directions

Share

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!

Total visits: 179.
Today's visits: 1.

Steps

1
Done

Peel and cut the onions into thin (2 mm thick) semi circles.

2
Done

In a pan, heat some olive oil over medium heat.

3
Done

Add the onions and cook for 40 min – 1 h, stirring occasionally. The onions will become soft, release much juices and turn golden brown.

4
Done

Meanwhile bring the broth to a boil.

5
Done

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.

6
Done

Bring to a boil. Then simmer for 30 min partially covered. You don’t need a rolling boil.

7
Done

Bring to a boil. Add wine, and tomato juice/paste, if desired. Bring to a boil and cook for 2-3 min.

8
Done

When the soup is done, try it. Add salt and pepper to taste.

9
Done

Before serving, toast baguette slices on both sides. Coarsely grate the cheese.

10
Done

Ladle the soup into deep high heat bowls, place 2-3 baguette slices on top and sprinkle with grated cheese.

11
Done

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.

onion_suppe_Rodica

previous
Sekaná pečeně – Czech Meatloaf
next
Zucchini Pancakes
previous
Sekaná pečeně – Czech Meatloaf
next
Zucchini Pancakes

Add Your Comment