Sopa de Cebola

Sopa de Cebola is a comforting Brazilian onion soup that combines caramelized onions with rich broth and is topped with melted cheese, creating a delightful blend of flavors. This kosher version is both hearty and satisfying, perfect for sharing with loved ones.

Ingredients

• Yellow onions - 3 medium (about 450g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Dry white wine - 100 ml
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Bread - 2 slices (preferably a crusty baguette)
• Grated mozzarella cheese - 100g
• Fresh parsley - for garnish

Steps

1. Peel and slice the onions thinly.
2. In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 20 minutes.
3. Add the minced garlic and cook for an additional 2 minutes until fragrant.
4. Pour in the white wine and cook for 5 minutes, allowing the alcohol to evaporate.
5. Add the vegetable broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
6. While the soup simmers, toast the bread slices until golden brown.
7. Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.
8. Place a slice of toasted bread on top of each bowl and sprinkle generously with grated mozzarella cheese.
9. Place the bowls under a broiler for about 3-5 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from onions, which may help reduce inflammation.
• Contains fiber, which supports digestive health.

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