Sopa de cebolla gratinada

Sopa de cebolla gratinada, receta tradicional francesa

French Onion Soup is one of those French dishes that, as Miriam says in her blog’s recipe is old fashion (thanks Miriam for your recipe that has gave me a nice ground to develop mine and for your lessons about chemistry and onions). Yes, don’t deny it, everything that sound French don’t have to be modern and avant-garde. If you take off the bread and the cheese and the French, you get an onion soup and that doesn’t have any glamour at all.

But, well, it does sound French and it is French so I wasn’t going to be less than the other bloggers.

I’ve been told that the recipe was pretty good but I couldn’t taste it as the stock had potatoes. I even had a little scare as I almost try it. But, don’t you worry, I’m fine.

The smell was tremendous and the choice of a good quality cheese and bread helps. So, please, don’t hesitate on looking for a nice bakery and get some good baguette to make the recipe.

(English) French Onion Soup

  • Serves: 4
  • Level: 1 liter of soup

Ingredients

  • 400 gallons onion
  • 1 liter beef stock
  • 250 milliliters white wine
  • 50 grams butter
  • 1 tbsp. Olive oil
  • 1 tbsp. flour
  • Salt & Pepper
  • French Bread
  • 100 grams Gruyere cheese

Instructions

  1. Slice the onions.
  2. In a saucepan, melt the butter with the olive oil and add the onion. Caramelize the onion, low heat, and adding water if it starts to stick. This can take almost an hour.
  3. Add flour and mix.
  4. Heat the beef stock with the wine and add the onion.
  5. Let it cook, low heat, for 40 minutes.
  6. Try it and add water if it’s too strong. Add salt and pepper to taste.
  7. In the bottom of a bowl, place two slices of bread with grated cheese on top. Pour the soup on top on if. Add some more cheese and serve hot.

Sopa de cebolla gratinada, receta tradicional francesa

Sopa de cebolla gratinada, receta tradicional francesa

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2 comments

    • Me alegro de que te guste. Espero que ahora que os conocéis lo visites de cuando en cuando. Gracias a ti por darme la idea de que mirase tu receta, me ha venido de maravilla 🙂
      ¡Un abrazo!

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