Usuba
Onion Soup with Parmesan and Parsley
Aromatic onion soup with a golden crust, thickened with flour and enriched with chicken broth. Served with grated Parmesan and fresh parsley. A simple and hearty dish of French cuisine.
- Total
- 40 min
- Standard serving
- 531.3 g
Ingredients
Total 7
Instructions
- 1
Step 1
Heat olive oil in a large pot. Cut the onion into thin half-rings and place in the oil. Cook over low heat, stirring, for 10 minutes until the onion turns bronze. Transfer the onion to a plate using a slotted spoon.
- 2
Step 2
Add flour to the pan with the remaining oil and stir thoroughly. Fry for 2 minutes until the flour turns golden brown. Slowly pour in the chicken broth, stirring constantly. Return the onion to the pan and simmer over medium heat for 20 minutes.
- 3
Step 3
Remove the pot from the heat. Season the soup to taste and add finely chopped parsley. Pour into soup bowls and serve with grated Parmesan cheese on the side.
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