Onion Soup

Today I tell you about the preparation of the delicious onion soup for 8 people. I’m going to tell you each step separately:

The Broth:

Prepare all the ingredients and bring them all to a boil.

  • 1 free-range chicken carcass
  • 3 carrots
  • 1 celery stick
  • 1 onion
  • 1 white turnip
  • 3 bay leaves
  • 1 handful of black pepper
  • 3 liters of water

When it boils, we add a good splash of wineIt is better to prepare it the day before, let it cool and thus be able to degrease it the next day. Dry white and boil again for 20 minutes.

The onions:

  1. We need 16 onions, peeled and cut into julienne strips, although not necessarily very thin, because then we want to find it in the broth and the onion decreases a lot to cooking it.
  2. In a fairly wide pot, put olive oil and butter.
  3. Sauté the onion over a very, very low heat because it does not have to take on color at any time. Cover the pot so that the onion sweats.
  4. When it’s done (it doesn’t have to be “al dente”, it has to be very soft), turn up the heat for a moment, add a splash of cognac and with a match and be careful to turn off the extractor fan and not stay with your face on top of the pot, add the match to flambé the onion with the cognac.
  5. Strain the broth to remove impurities, heat it and pour it on top of the onion to glaze and collect all the juices.
  6. Adjust the salt and boil again because it has to be served very hot.

The Toasts of Bread:

It’s best to use slices of bread from the day before.

Some people prefer to cut very thin slices. Personally, I like a good 1 cm thick slice with lots of cheese. I understand this dish as a rustic dish and in this case, I want to leave it authentic, without refinement. Of course, I use a very good bread and bake it lightly with a lot of Gruyère cheese on top. Don’t let the bread be seen with so much cheese! I like it to drip with cheese so that it mixes a bit with the broth and onion.

Presentation:

Place the toast of bread with melted cheese at the bottom of the bowl and pour the broth on top, burning with lots of onions. Some people add chopped parsley, chives or oregano to add color. I’ve also tried it with Roquefort cheese instead of Gruyère. But, I don’t.

Skills

Posted on

14 de March de 2024