This is two soups in one for an extra tasty onion soup. Don’t we all love a good onion soup? Imagine combining an onion cream with a french onion soup! The result is just exponentially delicious!
This soup is a merged of the classical French onion soup and an onion veloute (cream). It’s broth is made the onion cream way, which is basically a blended onion soup, then to keep the onion bites from the French version, I’ve added an extra 2 onions. It’s got a bite to it, although less onion pieces as the traditional French onion soup. Double the flavors but not the work, it’s important to clarify: it’s just an extra step (blend the soup) then the normal onion soup, so no extra work.
How the idea took form
I was feeling like an onion soup to warm me up on a cold winter day, and since I already had a traditional French onion soup on my blog, I’ve decided to make a variation of it. I’ve started by making an onion veloute and the result was alright… but I was missing the onion bite to it… So i’ve added 2 more onions to add a bite to the soup plus I’ve topped it with the always delicious gratin touch. The result is an unctuous onion cream with a bite to it served the french onion way; cheese!
There is also a Catalan twist to it for extra flavor, a “picada” in the end of cooking for an fresh extra seasonning. A picada is a light mix of aromatics and/or nuts with olive oil to finish up a meal with a fresh touch and when nuts are used, it thickens the sauces. It’s usually done in the mortar and added to dishes in the last minutes of cooking for a great final touch. It’s an optional extra step, done in no time, that makes a big difference in my opinion, especially for sauces and soups.
If you dislike the smell of onions in the house, simmer in a small pot of water with a cinnamon stick of lemon wedges to it, for a little while, it’s going to clean up that air. Also… a great idea to make with the leftovers from this soup is my onion soup pasta in a mug check it out here!
Let’s make this extra tasty soup!
Double Onion Soup
Makes about 6 portions | Cooking time: 1h15
- 8 yellow onions finely sliced (6 for the cream, and 2 as extra bite for the soup)
- 2 litres of chicken broth
- 200ml of red wine
- 30ml brandy
- 30g of salted butter
- 3 tbsp of flour or cornstarch
- 3 garlic cloves minced
- 2 laurel leaves
- thyme to taste
- salt and pepper
- dry or toasted baguette/bread
- aged gouda or gruyere
- extra parsley minced
- parsley finely chopped (20 leave)
- 1 garlic clove
- Add the the butter, the sliced onions and some salt to a big pot, at low heat and let the onion get slowly translucent (it takes about 30 minutes)
- Once the onions are soft, translucent, take the equivalent of 2 onions out and reserve
- Add the flour and let it cook for one more minute
- Add the rest of the ingredients to the onions and let simmer at low heat another 15 minutes
- Take out the laurel leaves
- Blend with an immersion blender the soup until smooth
- Add the extra reserved onion and adjust the seasonning and let simmer another 15 minutes
- During that time, in a mortar or bowl, mash up the ingredient of the picada into a paste
- Add the picada in the final minute of cooking
- Add the soup to oven proof bowls, topped with the (dry) bread and cheese to taste and grill in the oven (max temperature) for about 8 minutes or until the cheese is melted and golden
- Sprinkle with extra chopped parsley