See easy recipe for onion soup to ward off the cold – 08/20/2023 – Food

Despite the high temperatures of the last few days, the weekend has arrived to remind us that we are still in winter. This Saturday’s storms and the forecast for heavy rain this Sunday call for a warm and cozy recipe to prepare for the start of the week.

The tip is the classic onion soup at Ceasa, one of the oldest dishes in the space and a classic of French cuisine, which takes a generous amount of caramelized onions, meat broth and a gratin finish, with grated cheese and bread.

In up to an hour the recipe, which is considered easy, is ready and yields up to six servings, using leek, wheat flour, unsalted butter, chopped chives and black pepper. Check out the full recipe below.

Preparation time: 4 servings

Difficulty level: Easy

Performance: 45 minutes

Ingredients

• 5 large onions cut into thin half moons

• 2 chopped leek stalks

• 2 tablespoons wheat flour

• 200g unsalted butter

• 2l of light meat broth (not too concentrated) or chicken already boiling in a separate pan

• 1 portion of herb bundle (leek, parsley, thyme, bay leaves)

• 6 tablespoons chopped chives

• 6 slices of rustic bread (Italian or Portuguese)

• 200g coarsely grated gruyere or emmenthal cheese

• salt to taste

• black pepper to taste

Preparation

• Keep stirring constantly until the onion takes on a caramelized appearance. It should take about 15 to 20 minutes, depending on the intensity of the fire. In the middle of this process, add the leek.

• After that time, a caramelized broth should have formed at the bottom of the pan. Add the flour and stir, dissolving well, then add the meat broth and the herb mixture. Season with black pepper and let it boil for about 20 minutes.

• Remove the herb bundle, add salt to taste (be careful, the cheese is already salty!) and spoon the soup into six ovenproof bowls.