Onion soup in bread recipe

Total: 1 h 15 min Diners: 6

It arrived in Spain from the other side of the Pyrenees, but still onion soup is a classic of our cuisine that we can give a special touch by giving it a much more colorful presentation. The secret of this bread stuffed with onion soup is, fundamentally, to use a good bread for it and prepare an onion soup with substance, with the onion well caramelized and a good broth plus the slow cooking time where all the aromas appear.

Nutritional properties of onion

According to the Spanish Nutrition Foundation: “Onion is a food with low energy content. In the composition of onions, its mineral and vitamin content must be taken into account. Onions are a source of potassium, a mineral that contributes to the normal functioning of muscles and the nervous system. They are also a source of vitamin C. One serving of onion (150g) covers 48% of the recommended intake of this vitamin for the study population. It should be noted that this vitamin is heat-sensitive, so its vitamin intake would decrease if the onion were consumed cooked.

Onions are rich in flavonoids and sulfur compounds (sulfoxide alkyl cysteine), which are responsible for their aroma. Among the flavonoids, anthocyanins are responsible for the pink or purplish color of certain varieties of onion; but above all the quercetin content stands out with an important antioxidant function. Vitamin C contributes to the protection of cells against oxidative damage.

It is interesting to note that culinary processes (frying, cooking…) do not cause large losses on the total content of flavonoids in onion, so dishes made with onion are a good contribution of these components.”

How to make onion soup in bread

Ingredients

. White onion, 700 g Butter, 80 g Flour, 20 g White wine, 90 ml Veal stock, 2 l Thyme Bay leaf Salt White pepper Nutmeg to taste 600 g rye bread loaves, 3 pc Gruyere cheese, 150 g

The stuffed bread can be served with many types of soups such as Castilian or a minestrone but of course this onion soup can also be consumed directly in an ovenproof earthenware bowl, if we do not have one we can serve the soup in a normal bowl and gratinate the cheese with the help of a blowtorch.

Step 1

Cut the onion into thin slices, julienne.

Step 2

Place the butter in a large frying pan and melt it. When it bubbles add the onion and stir well. Fry the onion over low heat until it turns golden brown, stirring from time to time. If the edges are required at some point add a couple of tablespoons of water and stir well, so that the toast is distributed, so to speak.

Step 3

Caramelize for a long time, it can be up to 1 hour, but we can speed it up by adding a pinch of baking soda.

Step 4

.When the onion is well caramelized add the flour, stir over low heat for a few minutes so that the flour cooks and add the wine, letting the alcohol evaporate for a couple more minutes.

Step 5

Add the rest of the ingredients: the stock, seasonings and herbs. We cover leaving an open slot and cook over very low heat for about 45 minutes. Rectify salt and black pepper, this will be the content of our bread stuffed with onion soup.

Step 6

To serve the soup, we open with a serrated knife our loaves of bread and with the help of a knife and a spoon we remove all the crumbs. Fill the inside with the onion soup, put the grated cheese on top and put the filled bread bowls in the oven, under the broiler, until the cheese is grilled. Serve immediately.

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