This onion soup is a classic of French cuisine and a dish that you will undoubtedly love. The soup gained fame in Paris when it was served late at night in taverns and restaurants. It was a typical dish among market workers that served as a snack, undoubtedly a comforting dish. To make this delicious soup we have used a saucepan from the stainless steel Chef collection.Ingredients: For soup:
- 5 white onions
- Extra virgin olive oil
- 1 tablespoon of flour
- 100ml cognac
- 1l meat broth
- 500-700ml of water
- 25g grated parmesan
For the bread-cheese crackers:
- 6-8 slices of bread
- 100g parmesan cheese
1. In our pot we pour the olive oil and heat it.
2. Cut the onion into julienne strips and fry until golden. We leave the fire at a power medium-low so that it does not burn and can brown little by little. This step is the most important and you have to dedicate the necessary time to it.
3. Once the onion is poached, add the flour, sauté and then add the cognac. We stir until the alcohol has evaporated.
4. Add the salt, pepper, grated nutmeg, bay leaf and grated parmesan.
5. Pour the broth and water over the onion. We let it cook over low heat for 30 minutes.
6. Meanwhile, we preheat our oven to 200º.
7. We put the slices of bread on a non-stick tray and place the parmesan about them.
8. We leave room on the tray and put small piles of grated parmesan to make the cheese crackers that will later decorate our soup.
9. Bake until golden and take out. The cookies will be tender, be careful Take them out, once they cool they harden.
10. We serve our soup in a plate or bowl, place the toasted slice of bread and the cookie.Photographs and recipe by Raquel Carmona