Onion soup with Parmesan

6 servings

40 minutes

Onion soup with parmesan is a refined dish of European cuisine that combines simplicity and depth of flavor. This soup has a long history, as onion soup has been known since medieval France. Slowly cooked onions acquire caramel sweetness that perfectly complements the rich chicken broth. Flour gives the soup a light thickness, while parsley refreshes the taste. The main feature of the dish is grated parmesan, which adds noble creaminess and a rich aroma to the soup. It is served hot with a separate portion of cheese that melts, enriching each sip. This is not just a soup but a true gastronomic comfort—warming, tender, and rich in European flavors.

Energy value per serving

• Calories: 233.5
• Proteins: 13.1g
• Fats: 16.4g
• Carbohydrates: 7.4g

Ingredients

• Olive oil: 3 tbsp
• Onion: 1 head
• Wheat flour: 2 tbsp
• Parsley: 0.5 bunch
• Chicken broth: 2 l
• Grated Parmesan cheese: 100 g
• Salt: to taste

Cooking steps

1. Heat olive oil in a large pot. Add thinly sliced onions and cook on low heat, stirring, for 10 minutes until the onions turn bronze. Use a slotted spoon to transfer the onions to a plate and set aside.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Onion: 1 head

2. In the pot with the remaining oil, add flour, mix thoroughly, and fry for 2 minutes until the flour turns golden brown: continue stirring while slowly pouring in the broth. Return the onion to the pot and cook over medium heat for 20 minutes.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Chicken broth: 2 l
   • Onion: 1 head

3. Remove the pot from the heat, season to taste with salt, and add finely chopped parsley. Serve in a soup tureen with grated Parmesan on the side.

   Required ingredients:

   • Salt:  to taste
   • Parsley: 0.5 bunch
   • Grated Parmesan cheese: 100 g