Author Topic: Sopa de Cebolla (Onion Soup) - with photo  (Read 2546 times)

Offline JuliaBalbilla

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Sopa de Cebolla (Onion Soup) - with photo
« on: June 12, 2012, 03:46:27 pm »
Name of Recipe:  Sopa de Cebolla (Onion Soup)

Tablespoons are European ones, ie 3 teaspoons or 15ml

Serves:  6

130g cheese suitable for melting
1kg onions
50g extra virgin olive oil
1 litre chicken stock
White pepper
500g water
6 slices toast

Put the cheese, cut into 4, into a very dry  *: 10 seconds / Speed 4 (if using Parmesan, set to a higher speed).
Empty into a basin and reserve.
Put the onions into the  *: 5 seconds / Speed 4 (you can also slice them into fine rings).
Remove and reserve.
Put the oil in the  *: 5 minutes / Temp. Varoma / Speed 1.
Add the reserved onion 20 minutes / Temp. Varoma /  :-: / Speed  ^^.
Next, add the stock and the salt 20 minutes / 100į /  :-: / Speed  ^^.
Add the pepper, the 500g water and more salt if necessary 2 minutes / 100į /  :-: / Speed  ^^.
Pour into individual bowls.
Place in each one a slice of toasted bread and sprinkle the cheese over the top.
Place in the oven until the cheese has melted and serve immediately.

Tips/Hints:    [I made this today with the following differences.  I used 2 tbsps Bronís vegetable stock instead of chicken stock.  I didnít bother gratinating it in the oven as I was only making it for myself, with the remainder going in the freezer.  What I did was to make some cheese on toast under the grill, trimmed it and just plonked it in the soup.

I found that it didnít need any salt when using Bronís stock and it had a lovely sweetish flavour.  A very delicate soup.]

Origin:  This is a translation of a recipe in Thermomix TM31 Ė Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Rosemary from Bournemouth formerly Gloucestershire