📝 About This Recipe
A beloved staple of São Paulo's late-night culinary scene, particularly famous at the Ceagesp food festival, this Brazilian-style onion soup is a velvety, golden masterpiece. Unlike its thinner French cousin, the Brazilian version often boasts a richer, creamier body achieved through a light roux and a generous gratinated layer of local cheeses. It is the ultimate soul-warming dish, balancing the deep sweetness of caramelized onions with a savory, beefy backbone and a crusty bread topping.
🥗 Ingredients
The Onion Base
- 1.2 kg Yellow Onions (thinly sliced into half-moons)
- 4 tablespoons Unsalted Butter (high quality)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Granulated Sugar (to assist caramelization)
The Broth & Thickener
- 3 tablespoons All-purpose Flour
- 1/2 cup Dry White Wine (or a splash of dry Sherry)
- 1.5 liters Beef Stock (homemade or low-sodium store-bought)
- 2 pieces Bay Leaves
- 3 cloves Garlic (minced)
- to taste Salt and Black Pepper (freshly cracked pepper)
- 1 pinch Nutmeg (freshly grated)
The Gratin Topping
- 1 loaf French Baguette (sliced into 1-inch thick rounds)
- 200 grams Queijo Meia Cura or Gruyère (grated)
- 1/2 cup Parmesan Cheese (finely grated)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.
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2
Add the sliced onions and stir to coat them thoroughly with the fats. Sprinkle the sugar and a pinch of salt over the onions.
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3
Cook the onions slowly for 35-45 minutes, stirring every 5-10 minutes. You are looking for a deep mahogany color, not just a golden brown. If they stick too much, add a tablespoon of water.
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4
Once the onions are deeply caramelized, add the minced garlic and cook for another 2 minutes until fragrant.
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5
Sprinkle the flour over the onions and stir constantly for 3 minutes. This creates a roux that will give the Brazilian soup its characteristic silky thickness.
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6
Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot with a wooden spoon to release all the flavorful brown bits (the fond).
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7
Slowly pour in the beef stock while stirring. Add the bay leaves and a pinch of nutmeg.
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8
Increase the heat to medium-high and bring to a gentle boil, then reduce to low and simmer for 20 minutes to allow the flavors to meld.
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9
While the soup simmers, preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast for 5 minutes until crisp.
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10
Taste the soup and adjust the seasoning with salt and plenty of freshly cracked black pepper. Remove the bay leaves.
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11
Ladle the hot soup into individual oven-safe bowls (crocks). Place one or two toasted bread slices on top of each bowl.
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12
Generously cover the bread and the surface of the soup with the grated Meia Cura (or Gruyère) and Parmesan cheese.
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13
Place the crocks on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is bubbly and develops golden-brown spots.
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14
Carefully remove from the oven and let sit for 2 minutes before serving—the bowls will be extremely hot!
💡 Chef's Tips
Low and slow is the secret; rushing the onions will result in a bitter taste rather than a sweet, complex base. For a truly authentic 'Ceagesp' experience, use a mix of beef and chicken stock for a lighter yet savory profile. If you can't find Brazilian Meia Cura cheese, a mix of Monterey Jack and Parmesan provides a similar melt and tang. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar in the onions from burning. Make the soup a day in advance; the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Pair with a robust Brazilian Cabernet Sauvignon or a chilled Pilsner beer. Serve with a side of mixed green salad tossed in a light vinaigrette to cut through the richness of the cheese. A small glass of Cachaça as an aperitif sets the perfect Brazilian mood. For extra indulgence, add a poached egg into the soup bowl just before adding the bread and cheese. Offer extra red pepper flakes on the side for those who like a touch of heat.