French Red Onion Soup | Intense Flavor
(0)
60 min
Under an hour
Sezamo
O interpretare sofisticată a clasicului franțuzesc: ceapă roșie caramelizată lent în unt fin, stinsă cu vin roșu sec și supă aromată de legume, servită cu crutoane crocante de baghetă și brânză Gruyère rumenită la cuptor.
Ingredients
Preparation method
Caramelizing the onions
Peel the red onions and thinly slice them. In a large heavy-bottomed pot, melt the butter together with the olive oil over medium-low heat.
Add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, for about 20-25 minutes, until soft and translucent.
Add the brown sugar and crushed garlic. Continue cooking for another 10-15 minutes, until the onions turn a deep brown color and caramelize nicely.
Chef's tip
For perfect caramelization, do not rush the heat; cooking the red onions slowly releases their natural sugars and gives the soup its characteristic sweetness.
If you do not have oven-safe bowls, you can gratinate the cheese-topped baguette slices directly on a baking tray and place them into the bowls right before serving.
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