Delight in the robust and comforting flavors of a classic Ceasa Onion Soup, a dish that elevates the humble onion into a luxurious, deeply flavorful experience. This time-honored recipe harmoniously blends the sweetness of caramelized onions with the savory essence of a rich beef broth, topped with a toasted baguette slice and a generous blanket of melted gruyère cheese. The slow-cooked onions, with their intensified sweetness, complemented by aromatic herbs and a splash of dry sherry, create a soul-warming soup that boasts both simplicity and sophistication in each spoonful. A celebration of textures and tastes, this Ceasa Onion Soup is a testament to the exquisite marriage of basic ingredients transformed into a culinary masterpiece.
Ceasa onion soup recipe
French onion soup is a beloved and classic soup originating from France. It features caramelized onions cooked slowly until they achieve a deep, rich, and sweet flavor. These onions are typically simmered in a beef or vegetable broth and flavored with herbs such as thyme and sometimes a splash of dry sherry or white wine. The soup is traditionally served hot and topped with a toasted or grilled piece of bread (often a baguette) and generously covered with melted cheese, commonly Gruyère or Emmental. The combination of the sweet, savory onions, flavorful broth, and gooey, melted cheese creates a delightful and comforting dish, making it a popular starter or light meal in many cuisines around the world.
Ingredients
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4-6 slices of French bread or baguette
- 1 1/2 cups shredded Gruyère or Emmental cheese
Instructions
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes until they turn golden brown and caramelized.
- Sprinkle the sugar over the onions and continue cooking for an additional 5 minutes to help with the caramelization process.
- Pour in the white wine and allow it to simmer for a few minutes, stirring and scraping the bottom of the pot to incorporate any caramelized bits.
- Add the beef broth and chicken broth to the pot. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for another 15-20 minutes to allow the flavors to meld.
- Meanwhile, preheat your oven broiler. Place the slices of French bread on a baking sheet and toast them in the oven until they're lightly golden on both sides.
- Ladle the soup into oven-safe bowls. Float a slice of toasted bread on top of each bowl of soup.
- Sprinkle a generous amount of shredded Gruyère or Emmental cheese over the bread and the soup, covering the surface.
- Place the bowls on a baking sheet and put them under the broiler for a few minutes, until the cheese is melted and bubbly, with a slightly golden brown color.
- Carefully remove the hot bowls from the oven and let them cool for a few minutes before serving.This French Onion Soup is a wonderful blend of savory, sweet, and cheesy flavors, making it a perfect comfort food for any time of the year. Enjoy!
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Notes
An essential thing to remember when making French onion soup is the patience required to properly caramelize the onions. Caramelizing the onions slowly over low to medium heat is crucial to achieve that deep, rich flavor and golden-brown color. Rushing this step might result in unevenly cooked or less flavorful onions. Additionally, choosing the right onions, such as yellow or Spanish onions, can significantly impact the soup's taste. Lastly, using good quality broth and allowing the flavors to meld during the simmering process is vital to achieving a delicious and well-balanced French onion soup.
Nutrition
Serving: 70g
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