Are there any dishes that take you to another land and other places, just the look and the way you serve? Yes, French onion soup is one of them. To make an image, the right setting includes serving in a hot deep bowl and a thick slice of toasted bread, with melted graviera and some parmesan. CORVERSE There are two basic ingredients of a good French onion soup: the right “carammeling” of onions, which requires patience and time and delicious broth. Because for this recipe a large amount of onions is needed, their “carameloma” will last at least 40 minutes. Technically, for you to know, caramelization is the chemical process, achieved when sugars are released from onions, after reaching a certain temperature. Tip: adding a little extra sugar will help, however, because the more caramelized our onions are, the deeper the color of the soup, but also the taste we will achieve. ADVERSE French onion soup Ingredients: 6 large red or yellow onions 4 tablespoons olive oil 2 tablespoons butter 1 teaspoon sugar Salt 2 cloves of garlic, grated 8 cups of beef or chicken broth or combination of two 1/2 cup dry white wine 2 bay leaves 1 tablespoon fresh thyme leaves, some branches of fresh thyme or 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 2 tablespoons of cognac 8 slices (sidely cut into 2 cm thick slices) baguette or village bread 1 1/2 cup grated graviera Pasta with grated parmesan Execution: Clean and cut the onions into thin slices In a deep large pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook, stirring frequently, until softened, about 15 to 20 minutes. Turn the heat on, add the last tablespoon of olive oil and butter and cook, stirring frequently, until the onions start to golden, about 20 to 40 minutes. Time will vary depending on the strength of the kitchen. Sprinkle with sugar (to help caramelize) and 1 teaspoon of salt. Continue cooking until the onions are well golden, about 10 to 15 minutes longer. Add the chopped garlic and cook for another minute. Add the wine, scratching with a wooden spoon the browned pieces from the bottom and sides of the pot. Add the broth, bay leaves and thyme. Cover the pot and lower the heat to simmer for about 30 minutes. Add the cognac and remove the bay leaves with freshly ground black pepper. While the soup simmers, make a baking pan with parchment paper and preheat the oven to 25° C with the grill on top third, oven. Gently spread both sides of the bread with olive oil and place it in the oven until slightly golden, about 5 to 7 minutes. Turn over the bread slices and sprinkle with the grated graviera and parmesan. Return to oven when the serving time approaches and bake until the cheese melts slightly and turns brown. Serve the soup in a bowl, placing a slice of bread on top, with melted cheese.
French onion soup: one of the most beloved soups of French cuisine
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