Onion Soup Gratin

On Carnival Tuesday it was raining and cold here, can you believe it? Then my husband ordered soup and I got excited about the suggestion. This is not the recipe for French Onion Soup Original because if it were, it wouldn’t be me with my typical habit of adapting everything that is revenue to my personal taste. But believe Aunt Tati, this recipe is sensational!!!!

The ingredients below are for two generous portions. It looks complicated, but it’s really easy to do, just pay attention.

Ingredients:

• 2 tablespoons of butter;
• 1 tablespoon of soybean oil;
• 2 medium onions, sliced ​​as thin as you can;
• 2 chopped potatoes;
• 1 liter of vegetable broth that you can prepare as I taught here, but if you don’t have #mimimi with sodium and such, you can dissolve 1 tablet in 1 liter of boiling water;
• 1 cup of béchamel sauce, which I already explained here, but if you’re in a hurry, there’s a ready-made box that’s really easy, from the Elegê brand (this one). Remembering that it’s really a tip, it didn’t happen, didn’t it?
• Salt, nutmeg and black pepper (I used white pepper) according to your taste;
• Bread croutons (small pieces of toasted bread);
• 1 cup of grated cheese. What I find most delicious in this soup is the gruyère, but if you want, you can use parmesan or mozzarella.

First you will sauté the onion in butter and oil. We use both because the oil helps the butter not burn. Stir the onion over low heat until it turns golden. It will take 10 to 15 minutes. Then you add half a cup of water. This will make the onion wilt well.

Then add the chopped potatoes and vegetable broth (1 liter). Cover the pan and let it cook until the potatoes are very soft. Now with a potato masher, in the pan itself I “squish” everything to get a creamier texture but still with little pieces (you can use the mixer, but not beat a lot). Don’t worry, you won’t even notice that she’s eating onions, she doesn’t do that “crec crec” that I particularly hate.

Now it’s time for the béchamel sauce. Add and let it boil for 1 minute. Pour the soup into bowls, add the toasted pieces of bread and cheese on top and place in the oven to brown (if the oven has a grill function, it’s a good idea to use it). I have a little secret. I leave it in the oven for just 2 minutes and finish with a torch, so the bread stays crispy.
Simply the most delicious soup in the world!