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Uiensoep met Kaasstengels
A rich and savory Dutch-style onion soup, slow-cooked to bring out the natural sweetness of the onions. Served with crispy, golden cheese sticks (kaasstengels) for a delightful contrast in texture and flavor.
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- 1 kg Yellow onions(thinly sliced)
- 50 g Butter
- 2 tbsp Olive oil
- 1.5 l Beef broth
- 200 ml Dry white wine
- 1 Bay leaf
- 2 Thyme sprigs
- to taste Salt
- to taste Black pepper
- For the Kaasstengels:
- 1 sheet Puff pastry(store-bought, thawed)
- 100 g Grated hard cheese(e.g., Gouda or Edam)
- 1 Egg(beaten, for egg wash)
ðšâð³ äœãæ¹
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.
- 2
Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, until the onions are deeply caramelized, soft, and a rich golden-brown color. This slow caramelization is key to the soup's flavor.
- 3
Pour in the dry white wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until the alcohol has evaporated.
- 4
Add the beef broth, bay leaf, and thyme sprigs. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes to allow the flavors to meld.
- 5
Remove the bay leaf and thyme sprigs. Season the soup with salt and freshly ground black pepper to taste.
- 6
While the soup is simmering, prepare the kaasstengels. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 7
Unroll the puff pastry sheet onto a lightly floured surface. Brush the entire surface with the beaten egg.
- 8
Sprinkle the grated cheese evenly over the puff pastry. Gently press the cheese into the pastry with a rolling pin.
- 9
Cut the pastry into strips, about 1-1.5 cm wide. You can twist each strip slightly for a more decorative look.
- 10
Place the cheese sticks on the prepared baking sheet and bake for 10-15 minutes, or until golden brown and puffed up.
- 11
Ladle the hot onion soup into bowls. Serve immediately with the warm kaasstengels on the side for dipping.
ð¡ ããã®ã³ã
- âFor an even deeper flavor, you can use a combination of beef and chicken broth.
- âIf you don't have white wine, you can substitute it with a tablespoon of white wine vinegar or simply omit it.
- âEnsure the onions are sliced thinly and evenly for consistent caramelization.
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- Add a splash of brandy or sherry to the soup for an extra layer of flavor.
- Top the soup with a slice of toasted baguette and GruyÚre cheese before broiling for a French onion soup style.
- For a vegetarian version, use vegetable broth instead of beef broth.