Sopa de Ceba Andorrana
A hearty and comforting onion soup, a staple in Andorran cuisine, characterized by its rich broth, caramelized onions, and a toasted bread topping with melted cheese.
🧂 Ingredients
- 5 large Yellow onions(thinly sliced)
- 3 tbsp Butter
- 1 tbsp Olive oil
- 2 cloves Garlic(minced)
- 1 tbsp All-purpose flour
- 1/2 cup Dry white wine
- 8 cups Beef broth
- 1 sprig Thyme(fresh or 1 tsp dried)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 4-6 slices Baguette(about 1-inch thick)
- 1 cup Gruyere cheese(grated)
- 1/2 cup Parmesan cheese(grated)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, until deeply caramelized and golden brown.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Sprinkle flour over the onions and stir to coat. Cook for 1-2 minutes, stirring constantly.
- 4
Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until mostly evaporated.
- 5
Add beef broth, thyme sprig, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 1.5 hours, to allow flavors to meld.
- 6
Season the soup with salt and pepper to taste. Remove thyme sprig and bay leaf.
- 7
While the soup simmers, toast the baguette slices until golden brown and crisp. You can do this in a toaster, under the broiler, or in a dry pan.
- 8
Ladle the hot soup into oven-safe bowls.
- 9
Top each bowl with a few slices of toasted baguette. Sprinkle generously with grated Gruyere and Parmesan cheese.
- 10
Place the bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
💡 Pro Tips
- ✓Caramelizing the onions slowly is key to developing the deep flavor of the soup.
- ✓Use good quality beef broth for the best taste.
- ✓Ensure your bowls are oven-safe before broiling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of brandy or sherry along with the white wine for an extra layer of flavor.
- Use a mix of Gruyere and Emmental cheese for the topping.