The onion soup is really delicate and is perfect for onion lovers! I personally use onions very often: for the risotto, or stewed if I serve them with some meat… I even put onions on pizza! Onions in a soup will be less strong in flavour and everybody will like it.
The onion soup is also a light dish… if you won’t serve it with croutons and cheese, of course 😉 it’s also easy to do a vegan alternative of this: all you have to do is to use extra virgin olive oil instead of butter and vegetable broth instead of beef broth!
Ingredients (serves 4):
- 50 g butter
- 500 g golden onions
- 1 tsp sugar
- 20 g flour
- 1 l broth (for me, beef broth)
- salt & pepper
First, cut the onions into thin rings.
Allow to brown the onions in the butter for about ten minutes, over low heat.
Add the teaspoon of sugar, mix well, turn up the heat slightly and cook another 10 minutes, until the onions start to become transparent. Be careful not to burn the onions!
After 10 minutes, add the flour (preferably sifted), mix well and then add the broth.
Keep the onion soup at a simmer for about 30 minutes.
Before serving, season with salt and pepper.