Sopa de Cebolla (Onion Soup) - with photo

[JuliaBalbilla]

Name of Recipe:  Sopa de Cebolla (Onion Soup)

Tablespoons are European ones, ie 3 teaspoons or 15ml

Serves:  6

Ingredients: 
130g cheese suitable for melting
1kg onions
50g extra virgin olive oil
1 litre chicken stock
Salt
White pepper
500g water
6 slices toast

Preparation: 
Put the cheese, cut into 4, into a very dry  10 seconds / Speed 4 (if using Parmesan, set to a higher speed).
Empty into a basin and reserve.
Put the onions into the  5 seconds / Speed 4 (you can also slice them into fine rings).
Remove and reserve.
Put the oil in the  5 minutes / Temp. Varoma / Speed 1.
Add the reserved onion 20 minutes / Temp. Varoma /  / Speed  .
Next, add the stock and the salt 20 minutes / 100° /  / Speed  .
Add the pepper, the 500g water and more salt if necessary 2 minutes / 100° /  / Speed  .
Pour into individual bowls.
Place in each one a slice of toasted bread and sprinkle the cheese over the top.
Place in the oven until the cheese has melted and serve immediately.

Tips/Hints:    [I made this today with the following differences.  I used 2 tbsps Bron’s vegetable stock instead of chicken stock.  I didn’t bother gratinating it in the oven as I was only making it for myself, with the remainder going in the freezer.  What I did was to make some cheese on toast under the grill, trimmed it and just plonked it in the soup.

I found that it didn’t need any salt when using Bron’s stock and it had a lovely sweetish flavour.  A very delicate soup.]

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.