My mom is French. My dad is Italian. I am a chaotic mixture of the both and love crossing these cultures in the dishes I create.
Meet Fretalian Onion Soup…a progeny of the ever-so-loved French onion soup…made with an Italian twist. Thus…FRE-TALIAN.
This is, hands down, one of my most favorite Tiny Kitchen recipes. It is melty. It is ooey. It is gooey. And it is GOOD! Seriously, it is one of the best tasting things I have ever put in my mouth.
I remember the first time my folks served French Onion Soup. They served it in these little dual-colored stone brown 70s-looking ceramic bowls with a stubby little handles on them. I always thought that they were the ugliest bowls I had ever seen….but, thank God, I didn’t judge a book by its cover, because as soon as I plunged my spoon through the palisade of French bread and melted cheese, I knew I was in Heaven.
With Fretalian Onion Soup, I have taken their classic recipe and Italianized it with a little dry Italian wine, parmesan-crusted Crostini and Fontina cheese. Combined with the traditional French elements of butter caramelized onions and thyme in a flavorful beef broth, this is one of those recipes that your friends and family will be asking for.
I especially love it because it is so cost effective…yet, but when you serve it up in all its glory, it’ll look like a million bucks.
I’m certain you’ll enjoy this one!
Please leave your comments below and, as always, send me pix of your Tiny Kitchen Big Taste creations!
Fretalian Onion Soup
SO WHAT YOU'RE GONNA NEED IS:
Prepare the Soup
- Prepare the onions by slicing them in half lengthwise through the root. Cut off the end that is not the root. Place them cut side down and, keeping the root intact, cut as many 1/4 inch slices down the length of the onion as you can. Cut off the root and separate the onions pieces.
- In a Dutch Oven (or large pot over medium heat, add the Olive Oil and Butter. Let the Butter melt.
- Add the sliced Onions.
- Add the Bay Leaves, Black Pepper and Dried Thyme. Stir.
- Let the Onions cook for about 25 minutes, stirring frequently until they are soft and tender and beginning caramelize and turn a golden brown.
- Remove Bay Leaves
- Add Flour. Stir
- Add White Wine and reduce by half.
- Add Beef Broth. Cook for about 15 minutes
Make the Crostini
- Cut 1/4 in slices of Bread (at a bias). Top with Parmesan Cheese and toast until golden brown.
Put the Soup Together
- Dish up Soup into large Coffee Mugs or Soup bowl that you can put in the oven.
- Float Crostini on top of the Soup.
- Top with Cheese. Place under Broiler until the cheese is thoroughly melted and begins to run over the sides of the mug.
- It's ready to serve! Top with a fresh sprig of Thyme if you want to get extra fancy.