Onion Soup

Onion Soup At Home

Talk about iconic French foods and Onion Soup will surely come to mind at top of the list. It just happens that it’s also one of my favorite foods. I can’t make enough of it. And the more I make it, the more I love it.

On a trip to France, I ate plenty of onions soups, and it’s always a special thing to eat typical food in its birth places.

Onion Soup

That’s me, in Paris.

But I have to say, there is nothing about this soup that cannot be replicated exactly at home. I’ve been making onion soup for so long in my home kitchen that I think I’ve mastered the recipe. Specially now, as this pandemic seems unending, traveling to France via the stove is the secret to life!

As simple as this soup may be, there are a few variables that impact on the results. First, the onions. You want to be patient and let the onions caramelize low and slow so that it flavors the soup — I talk about that in the recipe procedure, you will see.

Another important component is the liquid. Of course, you can use store-bought broth, but if you have the chance to make chicken broth, or buy the frozen version of brodo, (you can find plenty options nowadays), your soup will take you straight to France, in one quick shot. Bien sur!

The bread: any country bread will do, but if you have the chance to use a baguette, because of its thin shape, it will fit better in the soup bowl.

The cheese: my favorite for this soup is Gruyere, but Comte or any Alpine cow’s milk cheese will do.

The soup bowl: I have a couple of options at home, but the white soup bowl always wins.

Onion Soup

Soup bowls

Sometimes, I have the colossal courage to turn down the bread and cheese. It’s a way I have developed an appreciation for healthy eating defending my physical condition in the kitchen. Other times, my tolerance for fatty foods in the sake of kitchen travel is deeper that I know it myself.

For those on a diet: The onion and broth are so tasty that’ it’s still worth eating even without the bread and cheese.

When it comes to onions, feel free to use Spanish onions, yellow onions, or Vidalia onions, typical from Georgia. Spanish onions used to be imported from Spain and now they grow all over the U.S. They have a sweet taste and are perfect for all types of cooking. Yellow onions have a medium to strong flavor and are truly all-purpose. Vidalia onions are a bit sweeter than the two above. Any of those are good in this recipe.

 

Onion Soup

Serves 6

 

2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves

5 large Spanish onions, peeled and thinly sliced

Kosher salt

Freshly ground black pepper

Freshly ground nutmeg

1 tablespoon all-purpose flour

½ cup dry white wine

8 cups chicken or beef broth

6 slices country bread, sliced

2 cups coarsely grated gruyere cheese

 

Cook the Onions: In a large Dutch oven pot, melt the butter and olive oil over low heat. Add the garlic and cook it ever so lightly, until it just starts to become a little golden, about 2 minutes. Add the onions, and cook, stirring frequently with a wooden spoon. Season lightly with salt, pepper and nutmeg and keep on cooking. This process is going to take a good 20 to 30 minutes. You don’t want to rush this step, or the onions will burn rather than slowly caramelize. The beauty of this soup lies in the caramelized flavor and color of the onions, so keep the heat at low or medium low at all times and stir very frequently.

When the onions are nicely caramelized, sprinkle the flour and stir for a minute or so to cook.

Add the Liquid: Pour in the wine and let it reduce by half.

Pour the chicken stock and let it get hot. Taste and season with more salt and pepper, if necessary. It probably will be necessary to add salt and pepper, especially if you use home made broth. If you use store-bought version, it’s the opposite; beware of the sodium component, and you might not need to add any more salt at all. Partially cover the soup and adjust the heat so that the liquid is just simmering; cook for 30 minutes. You can prepare the soup to this point up to 5 days before and keep it in the fridge.

Assemble the Soup and Top with Bread and Cheese:

When it’s time to serve pre-heat the broiler. Line a baking sheet with foil and have six deep ovenproof soup bowls ready to use. Carefully ladle the soup inside each bowl leaving some space for bread and cheese and place them all onto the sheet pan. Place a couple of bread sliced on top. (You don’t need to toast the bread.) and top with plenty of cheese over each bowl. Carefully transfer the heavy sheet pan to the oven and broil just until the cheese is melted and bubbling. Serve immediately.

 

 

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Oven Roasted Onions

Oven Roasted Onions

What’s better than caramelized onions? Oven Roasted Onions, caramelized with chicken stock, heavy cream and rosemary!

Inspired by an old recipe I pulled from the pages of Saveur Magazine more than 15 years ago, this recipe became a classic in my repertoire. I make this with my eyes closed. And after your first time, you will too. It’s so easy and so delicious, you’ll be cooking again and again!

 

Oven Roasted Onions

Oven Roasted Onions

Serves 6

 

Ingredients:

6 large yellow onions, skin on

2 cups beef stock (or chicken)

3 tablespoon extra -virgin olive oil

Kosher salt and freshly ground pepper

4 rosemary sprigs

½ cup heavy cream

  • Pre-heat the oven to 400˚F. Cut about 1/4-inch off the bottoms and tops of the onions so that they can sit upright when cut in half. Next, slice the onions in half horizontally. Arrange them cut side up in a large baking dish (enough to fit all of the onions).
  • Pour the beef stock over and around the onions, drizzle olive oil, and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
  • Roast in the oven, basting often with the stock, until the onions are soft when pierced with the tip of a pairing-knife, and the stock has been reduced but not completely dried out. This should take about 1 hour.
  • Remove the baking dish from the oven and pour the cream over the onions. Return the dish to the oven, and roast again, until pan juices have thickened slightly, and the tops of the onions have browned, about 20 minutes more. Remove from the oven and let it rest for 10 minutes before serving.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

Have you bought my latest cookbook Latin Superfoods yet? You will love it!

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Cheesecake with Cherry on Top

Cheesecake With Cherry on Top

Luscious, juicy, sweet and versatile, cherries are at peek at the height of summer! This Cheesecake with Cherry on Top is a fun and elegant play on cheesecake;

Bowl of Cheeriosinstead of baked in the oven, the cream cheese is set in the fridge and then topped with a gorgeous mound of fresh cherries and a sweet cherry wine reduction. The result surpasses the expectations.

Cherries have a perfect balance between sweet and acid, making them very easy to pair with wine. A good red wine, such as Pinot Noir is a great combination, but feel free to use another type of red wine of your preference.

Cheesecake With Cherry on top

Be careful to place the cherry topping on top of the tart only at last minute, just before serving, as they will “bleed” and stain the white cheese filling.

 

Cheesecake With Cherry on Top

Yield: 8 servings

 

Graham Cracker Crust

1 ¾ cups graham cracker crumbs

2 ½ tablespoons sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling

1 teaspoon unflavored powdered gelatin

1 ½ cups heavy cream (divided)

½ cup (4oz) cream cheese, softened

½ cup sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Cherry Topping

2 cups red wine (Pinot Noir is a good option)

1 cup sugar

1 star-anise

1 teaspoon vanilla extract

3 cups red cherries

Equipment: 10-inch tart pan

  • Make the Crust: Pre-heat the oven to 350˚F. in the bowl of a food processor or mixer fitted with the paddle attachment, combine the graham cracker crumbs and sugar. Mix until well combined, then slowly drizzle in the butter until the rust comes together. Press it into the bottom and up the sides of the tart pan. Bake for. 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Filling: in a medium bowl, sprinkle the gelatin over ¼ cup of the heavy cream. Allow the gelatin to soften for 5 minutes. Meanwhile, in a small saucepan over medium heat, bring ½ cup of the heavy cream and the cream cheese to a simmer. Whisk until the mixture is smooth and the cream cheese melts. Add the mixture to the bowl with gelatin and whisk until the gelatin dissolves. Let it cool to room temperature.
  • Whip the Cream: in the bowl of an electric mixer, whip the remaining ¾ cup of heavy cream, the sour cream, sugar and vanilla extract until the mixture holds medium peaks. Fold a third of it into the cream cheese mixture, then fold in the remaining whipped cream mixture in two additions. Pour the filling into the cooled tart shell and refrigerate until set, about 4 hours or preferably overnight.
  • Prepare the Topping: in a small saucepan, bring the red wine, sugar, and star anise to a simmer. Reduce the heat to very low and simmer until the sauce is syrupy and sticky, about 30 minutes (don’t allow the mixture to caramelize; it should stay dark red). Strain the mixture, discarding the solids and stir in the vanilla extract. Refrigerate until cooled, at least 1 hour or preferably overnight.
  • Just before serving, toss the cherries with ¼ cup of the red wine glaze. Spoon over the tart, mounding them in the center. Serve the tart with some of the remaining red wine glaze on the side, to drizzle more on the plates if desired.

 

 

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Mint Lemon Agua Fresca

Mint Lemon Agua Fresca

Let’s suppose someone opened a Mason Jar and poured you a glass of Mint Lemon Agua Fresca. It’s refreshing, full of zest and sweet intensity from the coconut water, and if acidity can be thrilling, this recipe has it. Would you be surprised to learn this is a staple from my cookbook Latin Superfoods? I usually drink it right after exercise, or as soon as I wake up, on an empty stomach. It feels pretty awesome. And you can watch a video of this recipe on You Tube. Don’t forget to subscribe to the channel!

 

Mint Lemon Agua Fresca

Makes 2 Ball Mason Jars

 

6 sprigs fresh mint

10 thin slices of cucumber

1 lime, sliced thinly

4 cups coconut water

Ice cubes

 

  • Divide the mint, cucumber, and lime between the 2 Ball Mason Jars. Fill each with coconut water.
  • Close the jar and let it steep in the fridge for at least 2 hours or overnight. Add ice before serving.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it,

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

Follow my food adventures on social media

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Twitter

Contact me

 

And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

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