Onion soup with cheese toasts
A soup of onions cooked slowly in butter until deep golden and sweet, with a splash of white wine and stock, served with cheese-topped toasts. The soup for cold nights; if you have ovenproof bowls you can grill it right in them, and some make it with beef stock.
- 1 h 25Time
- 34 minHands-on
- 4Portions
- ≈ $ 2.350per portion
- 480kcal per portion
Ingredients for 4 portions
- 8Yellow onions, thinly sliced
- 3 tbspButter
- 1 tspSugar
- 1 tbspPlain flour
- 100 mlWhite wine
- ≈ 1.5 lWater, hot
- 2 cubesVegetable stock
- to tasteSalt
- to tasteBlack pepper
- 200 gBread, sliced
- 150 gHard cheese, grated
Method
- Peel the onions, halve them and slice thinly.
- Melt the butter in a large heavy-based pan over a medium heat. Add the onions and sugar and stir.
- Cook the onions over a medium-low heat for about 40 minutes, stirring now and then, until soft and deep golden brown.
- Sprinkle over the flour and stir for 1 minute. Pour in the wine and let it bubble away for 2 minutes.
- Pour in the hot water, crumble in the stock cubes and bring to the boil.
- Simmer the soup for 20 minutes, then season with salt and pepper.
- Meanwhile, heat the oven grill. Toast the bread slices on a baking tray for 2 minutes, turn them, top with the cheese and grill for 3–4 minutes more, until melted and golden.
- Ladle the soup into bowls and float the cheese toasts on top.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
