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Did you know that this onion soup became popular in the 19th century when Les Halles began serving it at the Parisian market to partygoers returning home after a long night out?
From battle plate to Chic Parisien menu
This dish was actually already well-known in the Middle Ages and in many parts of Europe as it was used to alleviate hunger when food was scarce.
Today, this dish can be found in almost every Parisian bistro and many have started friendly rivalries to find “the best onion soup in town”, especially during the cold winter months. Onions have many beneficial properties at this time of the year:
- Its high sulfur content helps to clear the respiratory tract and fight bacteria.
- Helps the immune system contains a lot of Vitamin C.
- Great antioxidants due to their content of flavonoids such as beta-carotene and quercetin.
- Has a very cleansing effect, helping to eliminate toxins and prevent fluid retention.
Comforting and delicious Onion soup
Warm, fresh from the oven with melted cheese and freshly toasted bread- is your mouth watering yet?! It’s a tasty dish 100% French-inspired dish that few can resist: butter and cheese.
Crunchy, crunchy Onion Soup
Do not forget a touch of toasted bread, is essential. That’s why I replaced the traditional baguette with homemade gluten-free bread. Much healthier and just as tasty, I promise!
I’ve also added some Cheesy Snacks to top it off. In my opinion, it’s what makes this Onion Soup special. 100% gouda cheese snack that enhances flavor and gives that crunchy touch, plus it’s health- what’s not to love?
- 80 gr butter
- 1 kg sweet onion
- olive oil
- 2 tbsps almonf flour
- 3 bay leaves
- 1 glass white wine
- 1 liter chicken broth
- Gluten-Free Bread
- Gruyer, Morbier or Emmental cheese
- fresh parsley
- Cheesy Snacks
Cut the onion into thin slices and sauté them in a large pot with butter, olive oil, and a generous pinch of salt.
Cook for approximately 30 minutes until the liquid has been greatly reduced and the onions are caramelized. Stir occasionally to prevent burning.
Add in the flour and herbs. Wait a couple of minutes then add the wine. Cook for a few more minutes to let it evaporate a little. Next, pour in the warm broth.
Simmer with the lid on for another 20 minutes or so until the soup becomes more consistent.
Place in an ovenproof dish, top it with some slices of bread, and sprinkle with cheese. Bake in the oven to gratinate. Garnish with parsley and Cheesy Snacks on top.
Chef's tip: You can cook a large quantity of onion soup and store it in the refrigerator. Just make sure that you do the final step (bread and cheese) on the spot.