Onion soup is made by caramelizing onions in butter and olive oil (Video Capture)
The onion soup It is a classic dish that combines the simplicity of the ingredients with an explosion of flavor. Originally from France, this comforting delicacy has conquered palates around the world thanks to its combination of caramelized onion, broth and the irresistible touch of gratin cheese on a slice of crusty bread. It’s perfect for cold nights or any time you want something warm and filling.
Although the traditional version of the onion soup may require a long process of caramelizing the onions, I propose a quick and easy recipe that preserves all the flavor of the original, but without the long wait. This dish has a long tradition in Europe, especially during difficult times, since onion was an inexpensive and easily available ingredient. Today, it remains a favorite thanks to its delicious flavor and versatility.
The onion soup It is made by caramelizing onions in butter and olive oil until they acquire a golden color and a sweet flavor. Broth is then added, seasoned with herbs, and finally topped with slices of bread and melted cheese. This quick version reduces cooking time without sacrificing the richness of the soup.
For this recipe onion soup quick, you will need approximately 40 minutes in total. This includes 15 minutes to prepare the ingredients, 20 minutes to cook the soup, and an additional 5 minutes to grill the cheese.
- 3 large onions, cut into thin slices.
- 2 tablespoons of butter.
- 1 tablespoon of olive oil.
- 1 clove of garlic, minced.
- 1 teaspoon of sugar.
- 1 liter of chicken or beef broth.
- 100 ml of white wine (optional).
- 1 teaspoon dried thyme.
- Salt and pepper to taste.
- Slices of bread (preferably baguette).
- 150 g of grated Gruyere or Emmental cheese.
- In a large saucepan, melt the butter together with the olive oil over medium heat.
- Add the sliced onions and minced garlic. Cook for about 10 minutes, stirring frequently, until the onions are tender and beginning to brown.
- Sprinkle the sugar over the onions to speed up their caramelization. Continue cooking for 5 more minutes, stirring occasionally.
- Add the white wine and cook over medium heat until the liquid is reduced by half.
- Add the broth and thyme, season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- While the soup is boiling, toast the bread slices in the oven or in a toaster until golden brown.
- Serve the soup in oven-safe bowls, place a toasted slice of bread on each one and sprinkle with the grated cheese.
- Gratin in the oven preheated to 200°C for about 5 minutes, or until the cheese is melted and golden.
This onion soup recipe makes 4 generous servings.
Each serving of this quick onion soup contains approximately:
- Calories: 350
- Fats: 20 g
- Saturated fat: 12 g
- Carbohydrates: 30 g
- Sugars: 8 g
- Proteins: 12 g
It should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used in preparation and the quantities in each serving.
Onion soup can be kept in the refrigerator for up to 3 days, as long as it is kept well covered. To reheat, simply heat in a saucepan over low heat, adding a little water or broth if it’s too thick.
