Onion soup – soupe à l’oignon for the French, who love it so much: one of the comfort foods par excellence. Tasty, rich in flavor but economical: there are infinitely many variations for the recipe based on this food dal taste unmistakable, full of beneficial and therapeutic propertiesboth for ingredients which can be used for both proceedings to follow. With cheese or without, with parmesan or gruyere, and then, with which onions? Let’s try to go into detail by discovering how to prepare an onion soup capable of satisfying even the most demanding palates.

Onion soup: the classic recipe

Of this vegetable, which is good for Heart and at bone, there are so many variety. Not all of them, of course, are suitable for preparing hot onion soup, but many are still more than fine for this recipe: dalla red from Tropea to that of Cannarafrom the white onion from Brunate to that of Certaldocultivated in Tuscany and with a round shape and color viola. For the classic preparation, just chop and brown one celery it’s a carrot. Then add the finely chopped onions and season everything, perhaps adding a little wine. After evaporating the wine, add half a liter of brothit is adjusted salt and continue to cook over a very low heat for about an hour. In the end, all that remains is to serve with some minced meat peppera little bit of oil raw and the classics toast of bread.

Not just Parmigiano Reggiano

The cheese it is certainly one of the ingredients that best goes with onion soup, and adds further flavor to it at the end of preparation. The Parmesan Cheese grated is without a doubt the most suitable and the first that everyone thinks of when talking about onion soup, but it is not the only possibility. The gruyere, for example, with its sweet taste and walnut aftertaste, it accompanies the flavor of onions without distorting it and is certainly worth trying. For lovers of strong flavours, however, the pecorino cheese.

Onion soup: 3 variations

French onion soup

The variations of this dish suitable for the cold months also concern the preparation. The best-known recipe, in this case, is that of French onion soup, also called soup à l’oignon. To prepare it you must first dissolve 50 grams of butter in a saucepan, finely chop two kilos of onions white or copper and then add them to butter, letting them simmer over a low heat for about twenty minutes. When the onions become very soft, add 30 grams of Flour and mix everything well, to avoid the formation of lumps. It blends with a little wine whiteadd a liter of brothit is adjusted pepper and salt and let it cook for about ten more minutes. Finally, place the ingredients in a large baking container sliced ​​bread covered with grated cheese and pour over the soup, sprinkle with more cheese before baking for less than 10 minutes at 200 degrees.