12 Jan ONION SOUP / VEGAN FRIENDLY (SAVOURY – SOUPS)

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Photography + design by Sita & Nena.

 

ONION SOUP 
Our note: We love Onion soup at home. We always have onions in our kitchen. So yummy cheese on top… Be patient and don´t burn your tongue!

  • INGREDIENTS *vegan option

I. SOUP
1kg big white onions
A generous splash (about 50ml) of olive oil
Our note: At home we cook everything with olive oil, but traditionally onion soup is with butter
1 litre of chicken broth /*vegetable broth
A pinch of white pepper, to taste
Salt, to taste 
II. CROUTONS
Several thick slices  bread or baguette
Extra virgin Olive oil, for drizzling
130 gr Gruyere cheese, grated /*vegan cheese
Our note: Use any other cheese easy to melt if you can´t find Gruyere or vegan cheese.

  • RECIPE STEP BY STEP
1. Preheat the oven to 180 º C.
I. SOUP
2. Slice the onions in half from root to tip, then slice them thin.
Our cooking tip: Unfortunately, it seems impossible to chop an onion without crying. No worry, here is grandma’s proven method to prevent tears… 
WEAR SWIMMING GOGGLES, SAY BYE TO TEARS!

 

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 3.  Heat the olive oil in the pot. Add the onions, stir several minutes until translucent and soft.
4. Pour the chicken or vegetable broth in the pot. Add the salt. Reduce the heat to low and let the soup simmer for 20 minutes. Add white pepper, to taste.  
Our note: Add  more chicken or vegetable broth if the texture of the soup is too solid. 
5. Turn off the kitchen and remove the pot from heat.
Our note: Of course, if you don’t have time to make broth. Cube stock can always be used as a substitute. 
II. CROUTONS
6. Meanwhile, drizzle slices of bread with olive oil and toast in the oven until golden. Set aside.
7. To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl.
8. Put a thick slice of cheese or grated cheese on top of each bowl. Place the bowls on a baking tray and broil just long enough for the cheese to become melted and slightly toasted.
9. Serve immediately. Wait a bit and enjoy your meal! 
Our note: Be carefully! Usually, bowls should be hot.

 


YOU LEARN SOMETHING NEW EVERYDAY…

Onion soups (Wikipedia, the free encyclopedia) have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. Often served gratinéed with croutons and cheese on top or a large piece of bread.


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