Onion Soup
Most onion soups I had eaten before are a lot more caramelized than this version, therefore, sweeter. Others, have both chicken and beef stock. I decided to only use vegetable stock.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Big pot
- Kitchen Spoon
- Serrated knife
- Oven
- Cheese shredder
Ingredientes/Ingredients/Ingrédients
- 4 medium onions
- 2 cloves garlic
- 50 g butter
- 15 g cooking oil
- 8 g all-purpose flour
- 250 ml dry white wine
- 1 l chicken or vegetable stock you may need up to 1.5 liters (1.6 quarts)
- 6 slices toast preferably baguette. Just don't use sandwich bread
- 100 g cheese Emmental or Comté, shredded
- Salt and Pepper to taste
Preparación/To Prepare/Préparation
- Wash, peel, and cut the onions in very thin slices, as well as both garlic cloves. Put a pot on medium heat and melt the butter, add the oil to avoid the butter from burning. Add the onion and sauté until tender, but being careful of not getting them burnt. Add the garlic so aromatize.
- Almost immediately add the flour and mix well. Do not stop stirring; this will avoid the flour from burning. Then, add the wine. Keep on stirring. A kind of bechamel will be created. Cook for a moment and immediately afterwards add the chicken or vegetable stock and season with salt and pepper. Cover the pot and let it simmer for about 20 minutes. If you don’t have any stock available, it’s better to add fresh water than adding those cubes full of monosodium glutamate (and yes, I am talking about Knorr and the sort).
- In the meantime, toast the bread in a toaster or in the oven.
- When the soup is ready serve in the plates where the toasts should have already been placed and covered with the grated cheese. At the end you may sprinkle additional cheese. The plates can go for a moment into the oven if you want to have the cheese well grated. Just again, avoid burning the cheese.
- Last but not least, enjoy the pampering. It made my heart deeply warm.