Here in the Po Valley, the fog has been with us for a few days and do you know what dish I love on these days? Onion soup au gratin.
Hot, fragrant, with melted Pecorino cheese and crispy on the surface, the whole family loves it and it is perfect as a one-course meal.
For the onion soup au gratin, you will only need very few ingredients, a diving mask (I’m joking of course, but it’s the only tool to keep you from crying while slicing the large amount of onions you need!) and a cooking time of 40 minutes, which you will have to plan. After that, enjoy this fantastic dish!
I forgot, you can also follow the recipe step by step in the video that kept us company in the spring lockdown: enjoy the video.
Onion soup au gratin
11.88g carbohydrates per 100g
- 1kg white onions
- 1lt vegetable or meat stock
- 200g fresh Pecorino cheese
- 4 slices of bread** (in my case 160g, i.e. 40g per slice)
- 50g matured Pecorino cheese
- 30g extra virgin olive oil
- 20g brown rice flour*
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Peel the onions and cut them into very thin slices, perhaps with the help of a mandoline. Heat the oil in a crock pot, add the onions, salt and let them stew slowly with the lid on for 20 minutes, stirring occasionally.
- Sprinkle the onions with the sifted flour, stir well so that no lumps form, pour in the boiling stock, cover the pan again and cook for another 40 minutes.
- Divide the soup among 4 ovenproof single-portion bowls, cover them with a slice of toasted bread with a slice of fresh Pecorino cheese and put the bowls under the oven grill until the cheese has melted. Once removed from the oven, top with grated matured Pecorino cheese and a grinding of pepper.
Onion soup au gratin ready to eat
Version with gluten
Simply replace the gluten-free bread with standard bread.