It is now raining in Portugal. So I guess it will be raining also wherever you are reading from right now!
For this type of weather, coziness is required. And nothing says warmth and comfort quite like an onion soup with melty cheese gratin and some bread to dip.
My friend Daiane Lopes and I developed this recipe once again for Umbigo Magazine, an online portuguese magazine that has diverse content on culture, events, places and, of course, food. Yummy food we made for you to go a little hungry and rush off to your pantry to check if you have all the required ingredients. Check out the recipe in portuguese here.
A little curiosity about portuguese cuisine and the use of onions – it is a staple ingredient, basically used as a condiment, in like, well, nearly every meal we cook. Although this recipe is French, we do sometimes take a walk on the wild side and fix up one of our neighboring country’s recipe, non the less, using our national products. However, if you are not a fan of onions, you will still probably like this recipe, as all of the strong sulfide compounds have been cooked down and released and an aromatic yet soft flavor is developed.
- 125 grams salted butter
- 1 bay leafe
- 15 grams sugar
- 1 kilogram white onions
- 30 grams apple cider vinegar
- Fresh thyme
- 30 grams all purpose flour
- 600 ml water
- Salt & Pepper
- 150 grams parmesan or grana padano
Preparation: Melt the butter in a large pan (to maintain the amount of onions from overloading the pan), add the bay leaf and the sugar. Add in the onions and caramelize until golden brown, then splash with a couple of tablespoons of white wine. Mix in the flour, making sure that no grains are left in with the onion mix. Fill the pan with the water and let cook on low heat for at least 20 minutes. The longer, the better, let’s just keep it at that. After this previous stage, and the best part of it, melt some grana padano or parmesan cheese, or in the oven or with a torch in case you use non oven proof bowls.
For that little extra texture, you will need some bread, or some amazing croutons, that you can easily make yourself by using up any day old bread.
If you are wondering what the little flower is, I found it in our local market, and the lady who sells them told me it was rocket flower. It is very yummy, goes well in salads, looks pretty on a plate and is very nutritious.
Enjoy your saturday coziness with a mouthwatering bowl of comfort soup, bread, and of course, cheese!