Onion Soup
INGREDIENTS (serves 8):
  • Big knob of butter;
  • 8 sage leaves;
  • 8 cloves of garlic;
  • 5 red onions, peeled and sliced;
  • 3 large white onions, peeled and sliced;
  • 4 shallots, peeled and sliced;
  • 8 leeks (white parts), trimmed, washed and sliced;
  • 2 lt. (67 oz.) of hot chicken stock;
  • Stale bread for toasts;
  • 200 gr. (7 oz.) freshly grated Cheddar cheese;
  • Glass of white wine
  • Worcestershire sauce;
  • Few sprigs of thyme
  1. Melt half of the butter in a thick-bottomed, non-stick pan;
  2. Add the onions, shallots, leeks and garlic;
  3. Cut the remaining butter into small pieces and spread on top of the onions;
  4. Cover and place in preheated (370F) oven for an hour;
  5. Remove from the oven, mix well and put back for another hour;
  6. Remove from the oven and put on the medium heat;
  7. Cook, stirring frequently, until almost all of liquid has evaporated and on the bottom of the pan appears slightly brown crust;
  8. Add 5 tbsp. of water and repeat the process;
  9. Add the white wine and let it evaporate, stirring constanly, adding water  until the onions are caramelized and have nice brown color;
  10. Pour the stock, season and add the thyme and leave to cook on low heat for 30 minutes;
  11. Preheat the oven, cut the bread into thick pieces, drizzle each piece with olive oil and a little bit of Worcestershire sauce;
  12. Place the bread pieces on the backing sheet and toast them in the oven on both sides;
  13. Ladle the onion soup into individual heatproof serving bowls and place them on a backing sheet;
  14. Place the toasted bread over each bowl and sprinkle with Cheddar;
  15. Dress sage leaves with olive oil and place on top of each slice of bread;
  16. Put the backing sheet into the preheated oven to melt the cheese;
  17. When the cheese is bubbling, carefully remove the backing sheet;


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