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