Provençal Onion Soup with Tomatoes and Thyme | Flavors from the South of France
(0)
55 min
Under an hour
Sezamo
O supă rustică din sudul Franței, în care fâșiile dulci de ceapă caramelizată lent în ulei de măsline și unt se împletesc armonios cu roșiile aromate, cimbrul proaspăt și vinul alb sec. Servită fierbinte alături de felii crocante de baghetă franțuzească frecate cu usturoi, este o mâncare reconfortantă plină de soare mediteranean.
Ingredients
Preparation method
Preparing the vegetables
Peel the yellow onions and shallots, then cut them into thin strips (julienne). Crush and finely mince 3 cloves of garlic, reserving one whole clove for the croutons. Dice the tomatoes into small cubes.
Caramelizing the onions Provençal style
In a large saucepan or heavy-bottomed pot, heat the extra virgin olive oil and butter over medium-low heat. Add the sliced onions and a pinch of sea salt.
Cook the onions gently over low heat for 30-35 minutes, stirring periodically, until soft, translucent, and starting to caramelize to an appetizing golden hue. Add the minced garlic and cook for 1 minute.
Chef's tip
For an authentic Provençal touch, you can sprinkle a little freshly chopped thyme or a few fresh basil leaves over the soup before serving.
Unlike Parisian onion soup, the Provençal version relies on the freshness of tomatoes and the lightness of olive oil, making it brighter and more delicate.
Discover also
We Also Recommend
Show all
45 min
Under an hour
French Onion Soup with Bleu d'Auvergne Cheese | Flavor of the Massif Central
Sezamo
