Onion soup is one of the most comforting and one of my favorite soups on a cold winter days. And not not just on cold winter days.. I love onion soup all year long.
My last visit to Paris a few years ago was very short and in hindsight I realized I haven't made a good culinary research before the visit, and felt I haven't found too many special places to eat in compare to all of what Paris and the French cuisine has to offer. A rookie mistake by me.
But what I did find, actually by mistake it should be noted... it was cold and I decided to go into the first place I saw on my way. It was a small and really cute Cafe. And what do you know... sometimes mistakes lead you to the best places.
I went inside and had a super dreamy onion soup. I won't forget its taste.
And since, every time I eat good onion soup, I close my eyes and imagine the cool European air, the magical atmosphere of Paris and wait to return.
Unfortunately I did not write down the name of that place or address. But next time in Paris ... I will do a good research and write a lot of recommendations!
The French onion soup has quite a few versions, what they all have in common is - patience.
A good onion soup requires patience.
Don't be lazy - it's worth it! Really worth it.
Turn on some good music, pour yourself a glass of wine and start crying.
Yes, crying. Just try to peel and cut a pound of onions and not cry ... 😅
I of course recommend eating the soup with lots of cheese and baguette. The soup is delicious without it! but... come on..
Pour the soup into a bowl that can be put in the oven, place over a slice of baguette, sprinkle over a lot of cheese and put in the oven. Thank me later.
Shall we start?
Ingredients:
1.5 pounds of onions
3 liters of water
60 grams of butter
250 ml white wine
3 bay leaves
2 cloves garlic
1 teaspoon whole English peppers
4-5 stems of thyme
2 teaspoons flour
2 teaspoons white wine vinegar
A pinch of nutmeg
Ground black pepper
Sea salt
Oil
Parmesan / Picorino Romano cheese peel - optional
French baguette - optional
Mozzarella cheese - optional
Parmesan / Picorino Romano cheese - optional
Prep:
Peel the onion, cut it in half and then cut into slices.
Heat 2-3 tablespoons of oil in a large pot.
Toss the onion in the oil and fry on low heat.
After a few minutes add the butter, a teaspoon of salt and a quarter teaspoon of ground black pepper.
Stir every few minutes.
Sauté until the onion becomes golden and begins to turn brown. It will take about half an hour.
At this point add 2 teaspoons of flour, mix and then add the water.
Add the peel of the parmesan, thyme stalks, bay leaves and English peppers.
Also add two cloves of crushed garlic, a pinch of grated nutmeg and 2 teaspoons of white wine vinegar.
Stir, close the pot and continue to cook over medium heat for another half hour - 40 minutes.
Remove the peel of the parmesan, thyme stalks, bay leaves and English peppers.
Taste and add salt and black pepper if needed.
Take out a third of the amount of soup from the pot, grind in a blender and place it back in the pot.
Add white wine and mix.
Continue to cook for a few more minutes without the lid on so that the alcohol evaporates.
Then close the pot and continue to cook for another 20 minutes.
Serving suggestion - Pour a portion of soup into a bowl that can be placed in the oven, place over a slice of baguette, sprinkle over grated mozzarella and parmesan and put in the oven until the cheese on top is golden.
Enjoy!
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