Supa frantuzeasca de ceapa/French onion soup

Cand am auzit prima data de supa de ceapa,am strambat din nas. Mi-am zis ca nu stiu de ce ar manca cineva asa ceva,cand avem atatea alte optiuni. A trecut ceva timp si anul trecut am avut ocazia sa gust, putin tematoare, dintr-o supa de ceapa,intr-un restaurant. Mi s-a parut fantastica,si nu mi-a venit sa cred ca am pierdut atata timp fara sa stiu despre ce e vorba. Si iata-ma, cateva luni mai tarziu, gatind ceea ce s-a dovedit o minunata supa apreciata de toata familia, usor de facut si deloc costisitoare. Si,daca nu luam in calcul branza adaugata la sfarsit,nici foarte calorica.:))

When I first heard about the French onion soup, I was reluctant. I said to my self that I see no reason anyone would eat that, when we have so many other options.It's been a while  and last year I had the opportunity of tasting, a bit fearful, the onion soup in a restaurant. I found it fantastic, I couldn't believe that I lost all this time without knowing what this is about. And here I am, several months later,cooking what turned out to be a wonderful soup appreciated by all the family, easy to make and not at all expensive. And, if we do not take into account the cheese we add in the end, not very caloric either.:)))

Ingrediente:

-6 cepe mari curatate si taiate marunt

-ulei masline

-1/4 lingurita zahar

-2 catei usturoi,taiati marunt(eu am pus 3)

-8 cesti supa pui sau vita

-½ ceasca vin alb sec

-1 foaie dafin

-1/4 lingurita cimbru uscat

-sare,piper

-8 felii prajite bagheta frantuzeasca

-1 ½ ceasca branza Gruyere rasa si putin parmezan ras

Ingredients:

-6 large onions, peeled and thinly sliced

-olive oil

-1/4 teaspoon sugar

-2 cloves garlic, minced (I used 3)

-8 cups beef stock or chicken stock

-1/2 cup dry white wine

-1 bay leaf

-1/4 teaspoon dry thyme

-salt, pepper

-8 slices of toasted French bread

-1 ½ cups of grated Swiss Gruyere with a little grated Parmesan cheese

Intr-o tigaie incapatoare incingem uleiul de masline si calim ceapa la foc mediu –iute pana devine maro,fara sa se arda,aproximativ 30-40 minute. Adaugam si zaharul la vreo 10 minute pentru a grabi procesul de caramelizare.

In a large saucepan we heat the olive oil and sauté the onions on medium high until well browned, but not burned, about 30-40 minutes. We add the sugar after 10 minutes to speed the caramelization process.

Adaugam usturoiul si mai prajim un minut,apoi transferam intr-o oala mai mare,si adaugam supa,vinul,frunza de dafin si cimbrul. Acoperim partial si lasam sa fiarba 30 minute,pentru a se intrepatrunde gusturile. Daca mai e nevoie,potrivim de sare si piper.Eu nu am mai adaugat deloc sare,deoarece supa si-a facut foarte bine treaba.Inlaturam frunza de dafin.

We add the garlic and sauté for another minute, then transfer in a larger pot, and add the soup, the wine, the bay leaf and the thyme. We cover partially and simmer for 30 minutes, until all the flavors are blended. If needed, we add salt and pepper. I didn’t, the soup was salty enough. We discard the bay leaf.

Pentru a servi putem fie folosi forme individuale fie oala mare. Turnam supa in forme.Acoperim cu toastul si adaugam branza rasa. Punem la cuptorul incins la 350 C pentru 10 minute sau pana ce branza face bule si prinde o crusta maronie.Servim imediat !

To serve we cand either use individual oven-proof bowls or one large casserole dish. We pour the soup in the bowls, cover with the toast and add the grated cheese. Put into the oven for 10 minutes at 350 C or until the cheese  bubbles and has a brown crust. We serve immediately!

sursa