I found myself today with a lot of onions and scallops left in the fridge. I hate to waste food even when it comes to onion and scallops, so i decided to make a very old but delicious soup, great for these cold and humid winter days. The onion soup, with the add of scallops to make it even more tasty. This is the french version of la Carabaccia, the typical onion soup from tuscany.
The process is simple and quick, but requires a lot of time to cook, since both onion and scallop have to simmer in broth until they become so soft that they almost melt in the soup. But what’s better to warm up the entire house than cooking a soup for two hours?
Ingredients: for three to four persons.
For the soup:
- 2.2 lbs of Onions (white or golden or a mix of them)
- 3-4 Scallops (optional)
- 2.8-3.0 Oz of Salty Butter
- 1.4 Oz of All purpose flour.
- 0.5 Gallons of Broth
- Some Nutmeg
- Eventually half a glass of white wine.
- Slices of bread
- Fat Cheese (emmetal, gruviere, fontina)
Place the broth to boil.
Peel the scallops and the onions, then cut them (1 and 2) in thin slices to cook them easier. Melt the butter in big pot at low temperature (3). The butter has not to fry when you put the onions and scallop (4). Stir them so the butter goes all over, then cover with a lid and stew at moderate heat, until the onions becomes soft without burning (5). The color must never turn to brown, and stay a moderate transparent white. It should take around 30 minutes.
Take it out from the fire for a second, and start adding flour with a sieve while mixing, to avoid clumps (6). Take back to the fire, cook for another minute, then cover with broth using a ladle and grate a little nutmeg on top (7). Take to boil and cook for another hour, at moderate temperature, until the taste of flour disappears and the onions becomes even softer. Eventually refill with broth if it gets too dense. Once it’s almost cooked adjust with salt and add broth until it reaches the consistence you want (8). Some people wants it dense, some others more liquid. Mine is dense.
You can serve it like this, as a normal soup, or enhance it by gratin it in the oven. For the latter, add heavily toasted bread on the top, and enough grated cheese to cover all the bread so that it doesn’t burn when in the oven (9). Then gratin at 360F for 15-20 minutes, until the cheese starts to get brown.
Serve very hot directly to the table. Place a slice of bread with melted cheese on a dish, and then cover it with the soup. Most of your guests won’t believe it’s just made with onions!
Have you tried it? Do you have a special recipe for the onion soup? Let me know!