Tuesday, January 10, 2012

Onion Soup (Sopa de Cebolla)

Onion soup is a great addition to the list of winter dishes. It is believed that the Egyptians started cultivating the onion. Most of us think of it as a very ordinary ingredient but it has been in many cases the base for sauces and dishes. In this wonderful soup it takes center stage.


1/2 cup butter
3 red onions
4 garlic cloves
2 fresh thyme sprigs
1/2 cup brandy or 1 cup red or white wine
2 quarts beef broth
1 to 2 toasts per person from a baguette rubbed with garlic
swiss or gruyere cheese (your favorite)
salt and pepper

In a pan put the butter and then add the onions, garlic and thyme. Let it simmer until translucent. Add the brandy and cook to reduce the alcohol. Then raise the heat to lightly brown the onions. Add the 2 quarts beef broth and simmer for about 20 minutes. Remove the thyme and add salt and fresh pepper. Simmer for another 5 minutes. Serve hot in  soup bowls, adding the cheese and toast. If you like the soup thicker, add two tablespoons flour after the brandy is reduce. 

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