Venezuelan Onion Soup is a delightful fusion of rich flavors and textures, offering a comforting and hearty experience. The preparation begins with preheating a large pot over medium heat and combining unsalted butter and olive oil, creating a luscious base. Thinly sliced onions are added and caramelized to a perfect golden brown over 25-30 minutes, releasing their natural sweetness. Minced garlic is then introduced to the pot, enhancing the aromatic profile after a quick 1-2 minutes.
The caramelized onions and garlic are gently dusted with all-purpose flour, ensuring a thick and inviting consistency. The mixture is then enriched with beef broth and dry white wine, bringing a depth of flavor. Once brought to a boil, the heat is reduced, and bay leaf and fresh thyme are added, infusing the soup with aromatic, earthy notes.
This mixture simmers gently for about 30 minutes, allowing the flavors to marry perfectly. After removing the bay leaf, the soup is adjusted for seasoning, ensuring a balanced taste. For a finishing touch, oven-safe bowls are filled with this savory soup, topped with toasted baguette slices, and generously sprinkled with grated Gruyère cheese.
The bowls are then placed under a broiler until the cheese is melted and bubbly, resulting in a delectable crust. Garnished with fresh parsley, the Venezuelan Onion Soup is ready to serve. This dish not only warms the soul but also showcases the delightful blend of European influences with robust Venezuelan flavors, making it a unique and cherished culinary experience.
Ingredients
5 large onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp all-purpose flour
8 cups beef broth
1/2 cup dry white wine
Salt and pepper to taste
1 bay leaf
1/2 tsp fresh thyme leaves
1 baguette, sliced and toasted
1 1/2 cups grated Gruyère cheese
Chopped fresh parsley (optional for garnish)
Directions
1. Preheat a large pot over medium heat. Add the unsalted butter and olive oil, allowing the butter to melt completely.
2. Add the thinly sliced onions to the pot. Cook the onions, stirring occasionally, until they are caramelized and golden brown, about 25-30 minutes.
3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until the garlic is fragrant.
4. Sprinkle the all-purpose flour over the caramelized onions and garlic. Stir well to coat the onions with the flour and cook for another 2 minutes.
5. Slowly pour in the beef broth and dry white wine, stirring constantly to combine everything evenly. Bring the mixture to a boil.
6. Reduce the heat to low. Add the bay leaf and fresh thyme leaves to the pot. Season with salt and pepper to taste. Let the soup simmer for about 30 minutes to allow the flavors to meld together.
7. Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if necessary.
8. Preheat your oven’s broiler. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each bowl.
9. Sprinkle a generous amount of grated Gruyère cheese over the toasted baguette slices. Place the bowls under the broiler and broil until the cheese is melted and bubbly, about 3-5 minutes.
10. Carefully remove the bowls from the oven. Garnish with chopped fresh parsley if desired. Serve immediately.