Recipe of The week: Onion soup, perfect to raise you temperature...

After almost a couple of months we are back with an excellent recipe for this freezing days, at least here in Madrid: an onion soup. This time a version that I've picked from Portuguese Chef. Henrique Sá Pessoa program secret ingredient. (Please click here to read the other version we've published a couple of years ago)

You will need (for 3 persons):

3 onions

1L of Chicken Stock (Click here to see our homemade recipe)

a generous knob of butter

1 bay leaf 

olive oil

2 spoons of flour

salt & pepper

thyme

6 bread slices

Gruyere cheese 

Start by slicing the onions as thin as you can, (this will make all the difference on your soup final result), then, in a pan with a splash of olive oil, add a generous knob of butter and a bay leaf. When the butter is melted add the onions and let it cook. This is the second most important step, the best cooked the onions better soup you will obtain. Add a bit of thyme and season it with salt and pepper, being careful with the salt as you will add chicken stock.

Add two spoons of flour and stir it well. Add part of the chicken stock and mix it well. Add the rest of the stock and let it cook for about 15-20 minutes.

Meanwhile put in a tray 6 bread slices, add a drizzle of olive oil to avoid it to dry and cover with a slice of Gruyere cheese. take it to the oven at 200ºC for about 5 minutes.

Serve it as it is shown on the picture and enjoy it!

Onion soup, will you try it?

After a week pause for vacations we're back with a recipe that usually divides the opinions: the ones who never tasted and don't even think in trying it and the ones who love it...

Ingredients

25 g of butter

5 tiny sliced onions 

1  tea spoon of wheat flour 

1/4 de white wine cup

750 ml de meat stock

Salt & pepper 

mini toasts

Grated cheese

In a large pan, melt the butter in low heat. Add the onion and cook it, stirring it, till it gets blonde, (about 15-20 minutes). add the flour and mix it. Add the meat stock and let it cook about 20 minutes and season it with salt and pepper.

Divide the soup in bowls that can go to the oven and cover it with mini toasts and finally with cheese. Take it to the oven, pre-heated to 180ºC till the cheese melts, (I usually connect the grill for a little bit).