Ingredients with Measurements:
- 3 tablespoons of olive oil
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1/2 cup of Queso Cebreiro cheese, crumbled
- 1/4 cup of grated Parmesan cheese
- 4 slices of French bread
- 2 tablespoons of butter
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Oven-safe bowls
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook for 10-15 minutes, stirring occasionally, until they are caramelized and golden brown.
2. Add the garlic, thyme, salt, and black pepper to the pot and cook for another minute.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until it is smooth.
5. Add the milk, Queso Cebreiro cheese, and Parmesan cheese to the pot and stir until the cheese is melted and the soup is heated through.
6. Preheat the oven to 350°F.
7. Butter the slices of French bread and place them on a baking sheet. Bake for 5-7 minutes, until the bread is toasted and golden brown.
8. Ladle the soup into oven-safe bowls and place a slice of toasted bread on top of each bowl.
9. Sprinkle additional Queso Cebreiro cheese on top of the bread.
10. Place the bowls on a baking sheet and broil for 2-3 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Broil temperature: High
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 365
Fat: 22g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 1240mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 11g
Protein: 13g
Substitutions for ingredients:
- Queso Cebreiro cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- French bread can be substituted with any crusty bread.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use beef broth instead of chicken or vegetable broth for a heartier soup.
- Add a splash of white wine to the soup for a more complex flavor.
Tips and tricks:
- Be patient when caramelizing the onions. It takes time, but it's worth it for the depth of flavor it adds to the soup.
- Use a high-quality cheese for the best flavor.
- Make sure to broil the cheese until it is melted and bubbly for the perfect finishing touch.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of toasted bread on top.
Garnishes:
Garnish the soup with fresh thyme leaves or chopped parsley.
Pairings:
Pair the soup with a crisp green salad or a crusty baguette.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more broth or milk until it reaches the desired consistency.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Queso Cebreiro is a soft, creamy cheese from the Galicia region of Spain. It is made from cow's milk and has a mild, slightly tangy flavor.
Flavor profiles:
This soup has a rich, savory flavor with a hint of sweetness from the caramelized onions. The Queso Cebreiro cheese adds a creamy, slightly nutty flavor to the soup.
Serving suggestions:
Serve the soup as a comforting and satisfying meal on a chilly evening.
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Region: Spanish