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Winter officially arrived on June 21st. Along with it, shorter days and lower and lower temperatures. It’s snuggle time! And if there’s a French classic capable of offering this, it’s Onion Soup. Considered a dish of the poorest classes in the past, Onion Soup has gained the halls of sophisticated restaurants over time. However, the simplicity of the ingredients remained: onion, butter, flour, meat broth, stale bread and a cheese that grates well. And, of course, a good dose of patience.
Who gives the hint of patience is content creator Caroline Grimm. Known for her sagas in search of the best preparations in restaurants in Curitiba – to date there have been six -, this month Caroline visited 12 restaurants in 10 days to taste onion soups and assemble the ranking with her favorites.
The content creator, trained as a chef de cuisine by the European Center, says that she looked in the saga for the onion soup that was closest to the classic French recipe, which is how she prepares it at home. At the famous Casa da Gema – which, dear reader who also follows Caroline on Instagram, is not a restaurant -, the lucky visitors are served warm bowls of onion soup, always very caramelized.
“I caramelize the onion until it’s almost a paste. I use a Staub pan [marca que produz panelas de ferro esmaltadas] black background and I’m dripping water and waiting for it to dry, and dripping water… It’s almost two hours in this task. Apart from the time before slicing the onion very thinly on the mandolin “, she says.
So much care has a goal: to extract the maximum flavor from the onion and, at the same time, make it almost imperceptible to the eyes and mouth. Another touch that Caroline considers important to maintain the classic flavor of the soup is to flambé the preparation with brandy after making the soup. roux and before entering with the broth.
By the way, a good broth – in the original recipe meat is used, but chicken and even vegetables are also used – it is essential for a tasty onion soup. Likewise, the presentation in bowls and the topping with slices of bread and gratin cheese cannot be left out.
“This gives body to the soup, greasiness, and also helps to maintain the temperature, in addition to adding another layer of flavor with the caramelization of gratin cheese”, comments Caroline, who announces this Friday (23), in her profile on Instagram, the result of the Onion Soup saga.
The Ile de France Onion Soup recipe
One of the restaurants Caroline visited during those days was Ile de France. O Good Gourmet was also there, but before tasting the soup, we stopped by the kitchen to see how the classic is prepared there. Unlike the Onion Soup from Casa da Gema, the one from Ile de France is lighter, not so caramelized, and very buttery.
According to the managing partner of the house, Márcia Fernandes, this is a brand on the Ile de France menu and no intention is to change it. “Ile’s onion soup has always been like this, lighter in color. And we haven’t changed that”, says Márcia, who is in charge of the project to rescue and modernize the septuagenarian restaurant.
As they say, in some classics, you shouldn’t mess with it. The Ile de France, however, is preparing some news for this summer. Soon, the menu should have a new version of consommé, with truffles, fresh vegetables and a puff pastry cone. We tasted it still in the test phase and elegance is the word that best defines it.
But now, let’s go to the Ile de France Onion Soup recipe for you to prepare at home or make your mouth water and go there to try it.
(Readers who access Gazeta do Povo through the app via the Android system may have difficulty seeing the recipe. In this case, we recommend that you enter the page directly from your cell phone browser.)
Soup à l’Oignon – Ile de France Restaurant
Preparation timeApproximately 30 minutes
Performance2 servings
Preparationeasy/medium
Ingredients
- 150g onion
- 20g unsalted butter
- 15g wheat flour
- 300ml beef broth
- baguette bread toast
- Approximately 30g of grated parmesan (you can use gruyère or emmental)
Preparation
- Peel the onions, cut into rings and these in half leaving them in the shape of a thin half moon.
- In a casserole, melt the butter, add the onions and cook for approximately 10 minutes. Always stirring and taking care not to let it burn.
- At this time, you will choose the color of your soup. If you prefer it darker, leave the onion more toasted. When the desired shade is reached and the onion is cooked, add the wheat flour slowly, stirring constantly.
- Then add the meat broth ladle by ladle, always stirring so that it is incorporated little by little. Let it boil.
- Once it has the desired texture, arrange it in a bowl that can go in the oven.
- Place the soup, some baguette toast and the grated parmesan cheese on top so as to cover the entire surface.
- Take it to the heated oven at maximum temperature to gratin.
- Serve next.
- Wine suggestion to pair: Light Bordeaux, “entre deux-mers” or the freshness of Languedoc Roussignon reds.
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