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Caldo de cebolla: recipe illustration
Soups

Caldo de cebolla

A comforting onion soup, slowly simmered until meltingly tender and served over a slice of toasted bread topped with melted cheese. It's a dish for cold days and convalescence.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Thinly slice the onions.
  2. Cook them in the oil over low heat for 25 to 30 minutes, stirring often, until well caramelised.
  3. Sprinkle over the flour and stir for 1 minute.
  4. Gradually pour in the hot stock, stirring, then add the thyme, salt and pepper.
  5. Simmer for 20 minutes with a lid on.
  6. Toast the bread slices and place them in bowls or on ovenproof dishes.
  7. Pour the soup over the bread, top with cheese and pass under the grill until it melts and turns golden.

Variations and tips

Quick gratinated version. Brown the bowls for a few minutes in the oven at 200 °C.

Using what's available here. Raclette cheese can be replaced with any firm pressed cheese.

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Original Ecomely recipe.