Onion Soup

Onion soup is a classic of French cuisine, but I will also suggest an Italian twist to make it even tastier. Let’s start with the classic recipe:

Ingredients

• 600 g of yellow onions
• 50 g of butter
• 1 liter of broth (beef or vegetable)
• 100 ml of dry white wine
• Slices of country bread
• 100 g of grated Gruyère cheese or, for an Italian touch, Parmigiano
• 1 sprig of thyme
• Salt and pepper

Preparation

1. Thinly slice the onions.
2. In a large pot, melt the butter over medium heat. Add the onions and let them caramelize slowly for about 30 minutes, stirring occasionally, until they become a dark golden color.
3. Deglaze with white wine and allow the alcohol to evaporate.
4. Add the sprig of thyme and pour in the hot broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes. Season with salt and pepper to your taste.
5. In the meantime, toast the slices of country bread in the oven or on a grill.
6. When the soup is ready, remove the thyme and arrange the toasted bread slices on top of the soup. Sprinkle the grated cheese over the bread.
7. Place the pot in the oven with the grill on, or use a suitable oven for au gratin, until the cheese turns golden brown and bubbly.
8. Serve hot!

Curiosity

Onion soup is a very ancient dish, with humble origins. It was considered the food of the poor, as onions were abundant and inexpensive. Besides being a comfort on cold winter nights, it was also a recipe often served after late returns from parties, to help soothe hangover symptoms.

To accompany your onion soup, you might select a French white wine like a Chablis or, if you want to stay in Italy, a Verdicchio dei Castelli di Jesi could be a great match for its fresh and slightly mineral taste.