Onion soup – soupe à l’oignon
By Paola
On cool autumn evenings, between October and December, what could be better than a good onion soup? This typically French recipe came to the Pellegrino household thanks to our dear Josephine Despagne, but it was later ‘Sicilianised’, especially in terms of the ingredients used. The onions are locally sourced and are essential, as the success of the dish depends on their selection. At home, we all love it, except my husband… it seems that his DNA is missing that drop of good French blood!
ingredients for 4 people
800 g Partanna onions
800 ml chicken stock
100 g butter
100 g Emmenthal cheese
100 g Parmesan cheese
8 slices of stale bread
1 tablespoon of flour
1 glass of white wine
preparation
Place the onions, previously cleaned and sliced, in a pan with the butter to soften them slightly, then add a tablespoon of sifted flour and stir quickly to prevent lumps from forming. Finally, add the white wine and allow it to evaporate.
At this point, add the chicken stock, add some pepper and leave to simmer until the onions are cooked and the stock has thickened. Now take half of the onions, blend them and add the cream obtained to the rest of the soup. Toast the slices of bread, place them in an ovenproof dish, add the sliced Emmenthal and a handful of grated Parmesan cheese.
Pour a third of the soup over the top. Then cover with another layer of toasted bread, Emmenthal and Parmesan cheese and pour over the remaining soup. Finish by adding the remaining Parmesan cheese and bake in a preheated oven at 220°C until golden brown. Finally, serve the dish hot.
ingredients for 4 people
800 g Partanna onions
800 ml chicken stock
100 g butter
100 g Emmenthal cheese
100 g Parmesan cheese
8 slices of stale bread
1 tablespoon of flour
1 glass of white wine
preparation
Place the onions, previously cleaned and sliced, in a pan with the butter to soften them slightly, then add a tablespoon of sifted flour and stir quickly to prevent lumps from forming. Finally, add the white wine and allow it to evaporate.
At this point, add the chicken stock, add some pepper and leave to simmer until the onions are cooked and the stock has thickened. Now take half of the onions, blend them and add the cream obtained to the rest of the soup. Toast the slices of bread, place them in an ovenproof dish, add the sliced Emmenthal and a handful of grated Parmesan cheese.
Pour a third of the soup over the top. Then cover with another layer of toasted bread, Emmenthal and Parmesan cheese and pour over the remaining soup. Finish by adding the remaining Parmesan cheese and bake in a preheated oven at 220°C until golden brown. Finally, serve the dish hot.
