Catalan Kitchen LogoThe Catalan Table
Onion Soup (French style)
A comforting soup with slowly caramelized Figueres onions, enriched with butter and a touch of olive oil, offering a silky and flavorful harmony.
appetizer
vegetable
boiled
soup
vegetarian
Ingredients
Servings:
4

Ingredients

  • 6 Figueres onions
  • 30 mlolive oil (2 tablespoons)
  • 60 gbutter
  • 2 tablespoonsflour
  • 20 mlkonjac
  • 1 clovegarlic
  • 1 literchicken broth (or ham)
  • 1 perOPTIONAL: whole eggs
  • slices of toasted bread
  • 100 ggrated Parmesan cheese
Nutritional Information

Per Serving (Approx.)

Calories
505 kcal
Protein
24 g
Fat
34 g
Carbohydrates
29 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Prepare the soup with water for a milder taste. Toasted slices of bread can be used at the end to add texture.
  • Cut the onion into julienne strips, ensuring the strips are uniform for even cooking.
  • Sift the flour to eliminate lumps and set it aside in a bowl.
  • In a deep pot, add the oil and butter, and cook the onion over low heat for about 25 minutes until it becomes translucent, stirring occasionally but without allowing it to brown.
  • Towards the end of the onion's cooking time, add the sliced garlic and stir to combine.
  • Dust the sieved flour over the onion and stir carefully to prevent it from sticking too much to the bottom of the pot.
  • Add the brandy and let it cook for about 3 minutes to evaporate the alcohol, stirring occasionally.
  • Incorporate the broth or water into the pot and bring it to a boil, stirring occasionally.
  • Lower the heat to the minimum and let it simmer on low heat for 30 minutes, stirring occasionally to prevent the flour from sticking to the bottom of the pot.
  • Meanwhile, toast the slices of bread. It is better if the bread is a bit stale, as it will absorb the soup better.
  • Once the soup has boiled for 30 minutes, divide it into individual oven-safe deep dishes.
  • At the bottom of each bowl, carefully place a raw egg, ensuring the yolk does not break.
  • Fill the bowls with the boiling soup, allowing the egg to cook from the heat.
  • Place a slice of toasted bread cut into cubes on top of each bowl.
  • Over the toasted bread, add some grated Parmesan cheese to taste.
  • Place the dishes in the oven to broil at 250ºC for 5 or 6 minutes, constantly monitoring to ensure the cheese doesn’t over-toast.
  • Serve the soup hot to preserve all its qualities.
Recommendations & Tricks
  • Reduce the heat to low and cook the onions for 30 minutes, stirring often to prevent the flour from sticking to the bottom of the pot.
  • While the soup is cooking, toast the slices of bread until golden; slightly stale bread will hold its texture better.
  • After cooking the soup for 30 minutes, pour it into individual oven-safe dishes.
  • Place a raw egg in each bowl before pouring in the boiling soup, ensuring that the egg cooks slightly from the heat of the soup.
  • Cut the toasted slice of bread into small cubes and place them on top of the soup to ensure an even distribution of bread.
  • Add a generous amount of grated Parmesan cheese over the bread cubes for an even and flavorful gratin.
  • Place the dishes in the preheated oven at 250ºC for 5-6 minutes, watching them constantly to prevent burning.
  • Serve the soup piping hot immediately after gratinating, so it retains all its aromas and textures.