Caramelized onion cream soup, better than the usual soup
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Total: 2 h 10 min Diners: 6
The caramelized onion cream – mash up a classic onion soup, come on, – is quite a treat. It mashes up beautifully and is super smooth and has all the power of onion soup, but with a lot of creaminess.
Then it’s finished exactly the same way, but allowing ourselves the license to use a croissant dough bread, flaky type, instead of a more compact loaf. Of course, then on top, grated gruyere cheese and also the particular touch of lemon thyme, which adds a lot to this recipe. Because it contrasts the sweetness of the caramelized onion.
There are many types of onion soup, such as onion soup au gratin that incorporates garlic and cream or also a very easy way to make quick onion soup using caramelized onion. It’s not the same, of course, but it does the trick. The tricky thing about this recipe is the time it takes to make the caramelized onion, but if we can use it to make other recipes such as caramelized onion pate or pissaladière with caramelized onion or anchovies.
Cream of onion soup recipe
Cream of onion soup Clara Villalón
Cream of onion soup Clara Villalón
Ingredients
White onion, 1.5 kg Butter, 100 g Mild olive oil, 2 tablespoons Sugar, 1 teaspoonº Salt, c/s Oloroso wine, 100 ml Chicken broth with ham, 2 liters Wheat flour, 2 tablespoons Bay leaf, 1 leaf Ground black pepper, abundant Croissant bread, 6 portions Gruyere cheese, 120 g Lemon thyme, to taste Fried onion, to finish
Step 1
The first thing to do is to caramelize the onion. To do this we will have to peel it well and then cut it into thin julienne strips, as thin as possible.
Step 2
In a pot, I like cast iron ones, put the julienned onion with the butter. Also add a little light olive oil, salt and sugar. Turn the heat up to high and start stirring until you see that it is very hot. Then, lower the heat and cover and let it cook for a long time. Almost two hours. You will have to lift the lid and stir from time to time so that it sticks as little as possible. But it will probably stick to the bottom. It is not a problem. The most important thing is not to scrape the bottom so as not to take the bitter part of the burnt to the soup.
Step 3
After that time, add the flour and mix lightly with the whisk. And already change that mixture to a clean pot so that it does not drag us the taste of the glued. Cook the onion mixture for a couple of minutes over low heat so that the flour cooks and stops giving a raw flavor.
Step 4
Add the wine and turn up the heat, let it evaporate and then add the broth. Now we will have the fire high and wait for it to boil while stirring so that nothing sticks to the bottom. Then add the lemon thyme, bay leaf if we have it, add salt and black pepper.
Step 5
When the soup is already delicious, it will be time to blend it very well with a blender, a blender will do because this blending is simple.
Step 6
Finally, brown our croissant bread in the pan on both sides and then grate the gruyere cheese on top. Make sure there is a generous amount of cheese so that it makes a good layer. When it is well browned underneath, take the pan to the oven, with the grill on only, and let it gratinate. Another option for gratin would be to use a blowtorch, being careful not to burn the cheese.
Step 7
Serve the onion cream in the individual bowls and finish with the toast with gratin cheese. We will also finish with a little more lemon thyme and also with crispy fried onion that will give it a very special touch. I like to add more black pepper at the end.
