Parisian Onion Soup is a famous, timeless dish known for its rich, comforting flavor. Slow-cooked onions melt into a velvety broth, while Emmental and Parmesan cheeses add a creamy, savory touch.
Ingredients:
- 1.1 lbs onions (about 4-5 medium onions)
- 3 ½ tbsp butter
- 1 clove garlic
- 2 cups milk
- 1 cup grated Emmental cheese
- ½ cup grated Parmesan cheese
- 2-3 slices of stale bread
- Salt, pepper, nutmeg
Preparation:
Peel and halve the onions, then slice them thinly. In a large pot, melt the butter and add the onions along with the crushed garlic. Cook over low heat until the onions soften and turn translucent. Add warm water (or white wine) and let the soup simmer on low heat for about an hour, adding more water as needed to prevent the onions from browning.
Cut the bread into cubes and soak it in the milk. Squeeze out excess milk and stir the softened bread into the soup. Let it cook uncovered on low heat for another 30 minutes. Then, strain the soup and season with grated Emmental cheese, salt, pepper, and nutmeg. If the soup is too thick, add more warm water and bring it to a gentle boil.
Divide the soup into bowls, sprinkle with grated Parmesan, and serve hot.
Recipe by Darin
