Autumn has arrived, or at least that's what the calendar says, so at home dinner returns where soups and creams begin to take center stage. Today's recipe, the traditional onion soup recipe, is one of the house's star recipes, and the best part is that it's very easy to make — but it's one hundred percent comforting!
So come on, follow me and I'll tell you how I prepared this wonderful soup, which with a few touches can be one of your star dishes at this time if you have friends over for dinner.
In my opinion you'll need two important things: a good vegetable stock, ideally prepared the day before; and a good pot in which to make this timeless recipe — for that nothing better than the Emile Henry stewpot, inspired by traditional clay pots, perfect for a grandmother's recipe.
Ingredients
- 1.5 liters of vegetable stock (2 leeks, 3 carrots, and onion)
- 3 large sweet onions
- Olive oil
- Salt and pepper
- Grated Parmesan
- Slices of bread
Preparation
- First, prepare the vegetable stock. To do this, wash all the ingredients, cut them into pieces, sauté them in the Emile Henry ceramic stewpot with a little oil and salt. Add the water and let simmer for about 30 minutes —ideally it should be as concentrated as possible. Strain and keep reserved in the pot.
- In a frying pan add oil and when it's hot sauté the onions with a little salt and pepper (be careful at this point, because the stock already has salt and you don't want to overdo it), and continue until you see they are golden. Once ready, add the onion to the pot and let it heat for another 20 minutes without reaching a boil.
- While it simmers, toast some slices of bread and sprinkle with grated cheese, set aside.
- Serve the soup in bowls or soup tureens that you can put in the oven for a few minutes (like those from Revol), place the slices of bread on top and gratin everything in the oven.
- If you prefer, you can toast the bread slices in a frying pan with a little butter and cheese, which will also melt. Place them on top of the bowls and serve. Grate more cheese on top if you like; it will melt from the residual heat.
As you can see, very easy to prepare and it's a soup that usually pleases everyone. Enjoy and happy autumn!
Emile Henry ceramic Soup Pot, Pallarès stainless steel kitchen knife and T&G wooden cutting board
Comments
Isabel Saenz said:
Me encanta esta sopa! El caldo lo realizó igual pero además le añado pollo la encuentro más sabrosa
Mari Luz said:
Me parece una receta muy sencilla y tiene que estar muy rica.