Sopa de cebola
Sopa de cebola.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Onion soup has a long history, dating back to Roman times. However, the modern version of French onion soup, gratinated with cheese and bread, gained popularity in 18th-century Paris, particularly in the Les Halles market district. It's believed to have evolved from humble peasant fare.
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French onion soup is a symbol of French cuisine and comfort food, often associated with bistro culture and convivial dining experiences.
Bistro Staple
Sopa de cebola is a classic dish found on nearly every French bistro menu, reflecting its enduring popularity and accessibility.
Late-Night Comfort
Historically associated with the Les Halles market, it was often enjoyed late at night by workers and revelers seeking warmth and sustenance.
Celebratory Occasions
While accessible, the soup can also be served as a starter in more formal settings, adding a touch of French elegance to special occasions.
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The soup is characterized by its rich, savory, and subtly sweet flavor profile.
The dominant flavor comes from the slow caramelization of onions, which creates a deep sweetness and umami. Beef broth provides a savory base, often enhanced with herbs like thyme and bay leaf. Sherry or wine adds complexity and acidity. The melted Gruyère cheese contributes a nutty, salty, and creamy element, while the toasted bread adds texture.
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Caramelization Patience
Slow and low is key to caramelizing the onions properly. Don't rush the process, as this is where the majority of the flavor comes from. Stir frequently to prevent burning.
High-Quality Broth
Use a good-quality beef broth or stock as the base. Homemade is ideal, but a flavorful store-bought option will also work.
Gratin Perfection
Use Gruyère cheese for its excellent melting properties and nutty flavor. Ensure the bread is sturdy enough to support the cheese and not disintegrate in the soup. A broiler is best for achieving a golden-brown, bubbly cheese topping.
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