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Onion Soup

by Fina Pozo


4 Qt Saladmaster Titanium pot


  • 1 kg of sweet onion
  • 50 g of butter
  • 10 g of wheat flour
  • 125 g grated emmental cheese
  • 15 ml of sunflower oil
  • 1 bar of baguette bread
  • 250 ml dry white wine
  • 1 l of water
  • Salt
  • Ground black pepper


  • Cut the onion into julienne
  • Heat the 4 Qt Saladmaster titanium pot with 15 ml of sunflower oil and melt while heating 30 g of butter
  • Add onions in julienne and give a point of salt and ground black pepper
  • Stir well, and cover
  • When clicking intensely, lower to minimum heat and cook 20 minutes
  • Sprinkle with flour and stir well, rise to medium heat and cook a couple of minutes stirring
  • Add white wine and water while stirring the stew
  • Adjust the point of salt and pepper
  • Cook over medium heat 10 minutes stirring occasionally to evaporate wine alcohol
  • Cover and when click intensely, lower to minimum heat, cook 20 more minutes
  • Slice baguette bread 2/3 cm thick and spread butter on both sides
  • Put on medium heat under the 10 in Saladmaster titanium skillet with slices of bread with butter, turn them over so that they brown but do not burn
  • Grate the emmental cheese with the cone 1 of the machine or a fine grated
  • Serve the hot soup in dish or bowl, put two or three slices of freshly browned bread and sprinkle with grated cheese, wait for cheese to melt to eat


  • Sprinkle with chopped fresh parsley
  • Add a poached egg on the bread, before adding the cheese
  • Add the pieces of bread already toasted to the pot with the soup, sprinkle with grated cheese and put the pot in the oven preheated to 220ª between 3 and 5 minutes to gratin the cheese