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Onion soup
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Gabriel Duarte
@gabrielduarte- Ingredients
- Recipe
- Sliced onions5 unit(s)
- Butter2 tablespoon
- Sugar1 teaspoon
- Maizena2 tablespoon
- Beef broth3 cup
- Milk3 cup
- Chopped Roquefort Cheese4 tablespoon
- Salt to taste
- Nutmeg to taste
- Sour cream to taste
- Parmesan for gratin to taste
- Garlic clove, cut in half1 unit(s)
- Toast to accompany to taste
- Chopped chives1 tablespoon
- In a pan, over medium heat, sauté the onions in 2 tablespoons of butter, stirring constantly, without browning.
- Add the sugar, cover the pan and let it cook until the onions are soft.
- Sprinkle in the wheat flour and stir to brown a little.
- Gradually add the cups of strained beef broth and cook for 25 minutes over low heat with the pan covered.
- Add the milk and Roquefort cheese and cook for another 5 minutes, without boiling.
- Season with salt and nutmeg and add the cream.
- Pour into bowls and sprinkle Parmesan cheese to brown.
- Place the cumbucas in a mold and take it to the medium oven (180°), preheated, in the mold grill, for 5 minutes or until golden.
- Rub the garlic on the toast.
- Remove from oven, sprinkle with chives and serve with toast.
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