Starting the holidays right. One family's tradition of serving onion soup
While holiday soups such as borscht, fish, and mushrooms are traditional standbys, in my household, we've chosen a different route. We kick off our feast with a delicious onion soup that is enhanced with the inclusion of cheese. It has become a beloved routine; the evidence lies in the empty bowls left behind every time.
Generally, onion soup is a dish associated with France, often taking the form of a baked delight topped with cheese. Its recipe is uncomplicated, consisting primarily of vegetable or meat broth bulked with plenty of onions and served with a side of toast. In my household, it finds its place on the table on either the first or second day of holiday celebrations. Initially, my family was taken by surprise, but now they anticipate it eagerly every year.
Our take on the classic: cheesy onion soup
In France, soup is rarely a dinner dish; it's primarily considered an evening meal. Our interpretation, however, suits both as a main meal and a cozy snack after an outdoor winter adventure or when you feel a persistent rumble in your stomach.
Although beetroot soup is a constant at our Christmas Eve dinner, we don't overdo it. The suspense builds up for the onion soup that makes its appearance on December 25th. It's a simple and delectable alternative to our holiday menu.
Ingredients:
- 2 large onions,
- 2 tablespoons of butter,
- 2 tablespoons of flour,
- about 4 cups of vegetable or meat broth,
- 1/2 cup of cream,
- 1 teaspoon of sugar,
- 1/2 teaspoon of salt,
- 1/4 teaspoon of pepper,
- 4 slices of toast bread,
- 3.5 ounces of yellow cheese.
Preparation:
- Peel and slice the onions.
- Melt the butter in a pan and fry the onions until they turn transparent.
- Add the flour and continue frying, while stirring constantly.
- Pour in the broth and let it simmer on low heat for around 30 minutes, or until the onions are soft.
- Add cream, sugar, salt, and pepper.
- Bring the mixture to a boil, then remove from heat.
- Preheat the oven to 356 degrees Fahrenheit.
- Butter the bread slices, sprinkle with cheese, and place them in the oven for about 10 minutes or until the cheese is melted, and the toast is crispy.
- Serve the onion soup with the cheesy toasts.
To make the soup more aromatic, consider adding a teaspoon of dried thyme. Garlic also enhances the flavor quite well. Enjoy your meal!
