Sopa de Cebolla a la Gigi Recipe

Caramelize the Onions

In a large pot, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 30-40 minutes.

Add Garlic and Rum

Once the onions are caramelized, add minced garlic and cook for an additional 2 minutes. Pour in the rum and let it simmer for 5 minutes, allowing the alcohol to evaporate.

Combine Broth and Season

Add the vegetable broth to the pot and stir well. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer and cook for another 15 minutes.

Prepare Phyllo Topping

While the soup simmers, preheat the oven to 375°F (190°C). Layer sheets of phyllo dough in a baking dish, brushing each layer with melted butter, until you have about 5-6 layers.

Assemble and Bake

Pour the soup into oven-safe bowls and top each with a generous amount of grated Parmesan cheese. Place the prepared phyllo dough on top of the cheese. Bake in the preheated oven for 15-20 minutes or until the phyllo is golden and crispy.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your Sopa de Cebolla a la Gigi!