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!
