Ryoumi Hidaka, owner and chef of Ristorante Acquapazza, shows you how to make authentic Onion Gratinee Soup using Meiji Hokkaido Tokachi Fresh Mozzarella. Onions are slowly sautéed to bring out their sweetness, then topped with generous amounts of fresh mozzarella and Parmesan cheese and baked to perfection. Enjoy restaurant-quality flavor easily at home.
Ingredients
Main Ingredients ()
- Onions 2
- Baguette (to taste)
- Meiji Hokkaido Tokachi Fresh Mozzarella (to taste)
- Meiji Parmesan Cheese (to taste)
Seasonings
- Olive Oil (to taste)
- Butter (to taste)
- Instant Broth (to taste)
- Water (to taste)
- Dashi Stock (to taste)
Steps
- Thinly slice 2 onions.
- Heat olive oil and butter in a frying pan over medium heat.
- Add the sliced onions and sauté slowly until caramelized. (Key Tip: Sauté continuously until very soft and caramelized, without burning, to maximize sweetness and richness.)
- Add instant broth to the caramelized onions and reduce.
- Slice the baguette thinly and toast in a toaster or oven until golden brown.
- Lightly drain the Meiji Hokkaido Tokachi Fresh Mozzarella and tear it by hand.
- Place the toasted baguette in an oven-safe bowl and pour the reduced onion soup over it.
- Top the baguette with the torn fresh mozzarella. (Key Tip: This adds creaminess and pairs perfectly with the onion gratinee.)
- Generously sprinkle with Meiji Parmesan Cheese.
- Bake in a preheated oven at 220°C (425°F) for 2-3 minutes until the surface is browned.
- Serve immediately while hot. Enjoy!
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