Sopa de Cebola

Name: Sopa de Cebola
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 3 tbsp unsalted butter; 4 large yellow onions, thinly sliced; 4 garlic cloves, minced; 2 tbsp all-purpose flour; 4 cups beef broth; 1 tsp salt; 1/2 tsp black pepper, ground; 8 French bread slices, toasted; 1.5 cups mozzarella cheese, shredded

A rich onion soup featuring deeply caramelized onions simmered in savory broth and finished with toasted bread and melted cheese.

60 minMediumServes 4380 cal/serving

BrazilianSoupStovetop and OvenStandardNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

3 tbsp unsalted butter
4 large yellow onions, thinly sliced
4 garlic cloves, minced
2 tbsp all-purpose flour
4 cups beef broth
1 tsp salt
1/2 tsp black pepper, ground
8 French bread slices, toasted
1.5 cups mozzarella cheese, shredded

Instructions

1

Melt 3 tbsp unsalted butter in a large pot over medium heat.
2

Add 4 large thinly sliced yellow onions and cook, stirring occasionally, for 25 minutes until deeply caramelized and golden brown.
3

Add 4 minced garlic cloves and stir for 1 minute until fragrant.
4

Sprinkle 2 tbsp all-purpose flour over the onions and cook for 2 minutes to remove raw flour taste.
5

Pour in 4 cups beef broth, season with 1 tsp salt and 1/2 tsp ground black pepper, and bring to a simmer for 15 minutes.
6

Ladle soup into oven-safe bowls, top each with 8 toasted French bread slices and sprinkle with 1.5 cups shredded mozzarella cheese.
7

Broil in the oven for 3 minutes until the cheese is melted and bubbling.

Questions

Can I make Sopa de Cebola dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, 1.5 cups mozzarella cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Sopa de Cebola gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, 8 French bread slices, toasted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sopa de Cebola keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Cebola?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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