Onion Soup That is Just Right for Winter!

Mormor3030
by Mormor3030
1 soup
1 hr 10 min

Onion soup is one of the dishes most identified with French cuisine. It has always been considered the food of the poor, because of the cheap price of onion throughout history, and over the years every person who found himself in the kitchen made such a soup with minor changes in the recipe. Please note - the color of the soup is a direct result of the cooking time of the onion - the longer the onion cooks, the more its color will brown. Everyone should make onion soup at least once in the winter or autumn season, look at the rain out the window, imagine yourself at a bistro, and eat with pleasure. By the way, here's a tip, if we are under the weather then it is really worth preparing. There is nothing like releasing onion fumes in the open air to open up everything that is blocked for us!

Onion Soup That is Just Right for Winter!
Recipe details
  • 1  soup
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Ingredients:
  • 8 medium-sized onions (if you want you can change half of them to red onions)
  • 50 g butter
  • 4 tablespoons olive oil
  • 1/2 cup white wine
  • 3 tablespoons of flour or onion soup powder
  • 7 cups of water (or chicken broth)
  • Salt to taste
  • Allspice and bay leaves (remove before serving)
Instructions
Preparation:
Peel all the onions and cut them into thin strips but not too thin.
Heat a little olive oil in a saucepan and add all the onion. Add the butter and fry the onion on a high flame. If you want a brown soup, you can continue frying for about 15 minutes until slightly browned. Season with salt and mix.
After the onion softens a little and gets a delicate golden color, add the flour or powder, and mix.
Add the white wine, stir for about half a minute and let the alcohol vapor evaporate.
Add the water or the broth, mix well, add the bay leaves and allspice, and cook with a closed lid for about an hour over low heat.
Be careful and don't let it stick to the bottom.
At the end, pour into plates. You can add some croutons and grated cheese or slices of yellow cheese on top before serving.
Perfect! Enjoy!
Comments
Next
More Recipes
Double Cooked Spring Onions and Eggs
Birdz of a Feather Birdz of a Feather
Elderberry Tea Recipe
Everything Pretty Everything Pretty
Boursin Potato Salad
In Good Flavor In Good Flavor
Slow Cooker French Onion Soup
Becca Becca
15 Bean Soup Recipe With Smoked Turkey
Lynn @ Nourish and Nestle Lynn @ Nourish and Nestle
Loaded Baked Potato Soup
Denise's Test Kitchen Denise's Test Kitchen
French Onion Soup With Red Wine
Meredith | Our Love Language is Food Meredith | Our Love Language is Food
French Onion Soup With Cabbage
@uncomplicatedchef @uncomplicatedchef
Deviled Eggs With Avocado (Keto, Paleo, GF)
Kendall Kendall
The Best German Noodle Casserole
Anja Anja
Quick and Easy Egg in Muffin Cups
Stacy Ling | Bricks 'n Blooms Stacy Ling | Bricks 'n Blooms
Asparagus, Bacon, and Egg Croissants
Jennifer Howard| Cottage On Bunker Hill Jennifer Howard| Cottage On Bunker Hill
Simple Chocolate Truffles With Toppings
The Black Cat Kitchen The Black Cat Kitchen
Easy Deviled Eggs Two Different Ways
Jen Svendsen| Midwest Life and Style Jen Svendsen| Midwest Life and Style
Easy Keto Onion Rings With Cheese
Susan Susan
Smoked Salmon Potato Salad
A Tasty Kitchen A Tasty Kitchen
Homemade Tuna Noodle Casserole
Rhonda | Fun Country Life Rhonda | Fun Country Life
Grandma’s Potato Casserole
Meeghan Aimone Meeghan Aimone
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.