The first thing that comes to mind when someone says onion soup is French onion soup I guess. Yes, it is as symbolic as to be the first thing whan onion soup is mentioned. But compared to many soups, it takes a lot of time to prepare. If you think that it should be possible to prepare such a tasty soup in a shorter time, I have a recipe for you today.
I prepare this onion soup like a standard milk soup. The onions don’t need to be caramelized like the French onion soup it’s enough to stir fry them until soft as you make any dish.
There is a very simple way to check if the onions are cooked enough, in fact you can use this trick in all dishes you roast onion. Press the edge of a spoon on the thickest piece of onion. If it feels hard and doesn’t split into two, it means it needs more cooking. If it’s easily cut in half, it’s cooked. If the thickest piece is cooked, the others should have already been cooked.
Enjoy the recipe…
- 2 large onions,
- 2 tablespoons of flour,
- 4 cups of water at room temperature,
- 1 cup of milk,
- 5-6 tablespoons of vegetable oil,
- 1 handful of chopped parsley,
- Salt to taste,
- Black pepper.
- Chop the onions,
- Heat the oil in a pot, add the onions and sauté until soft and lightly caramelized,
- Add the flour and stir fry for a few minutes,
- Add the water, stir well, cover the lid and simmer until set,
- Add the milk and bring to boil and remove from heat,
- Add parsley, salt and pepper and stir.