Mi SOPA DE CEBOLLA 2.0 | @sumitoestevezchef

Culturally, in Caracas at night, after a jazz concert or a nightclub, you'd go straight for soup—and not just any soup. Today, I'm going to prepare the most Venezuelan dish there is: French onion soup. We'll also get enough ingredients for many other recipes. I'd love to know if you have your own recipe for this dish—let me know! INGREDIENTS: ONION COMPOTE 100 g unsalted butter 500 g onion, julienned or sliced 2 tbsp grated fresh ginger 1 tbsp black pepper 2 bay leaves 1 cup white wine DARK BEEF BROTH 500 g bone-in ossobuco 1/4 cup oil 1 large onion, diced 1 medium carrot, diced 1 medium stalk celery, diced 2 liters water 1 head of garlic, halved 1 small bunch of fresh thyme (optional) 1 small bunch of parsley 3 bay leaves 1 tbsp. of black peppercorns GRATIN 2 slices of rustic bread, 1/2 cm thick 100 g. of grated Emmental or Gruyère cheese 100 g. of shredded mozzarella cheese 👨‍🍳 Check out my favorite products for cooking and indulging your senses ----- http://bit.ly/ProductosSE More recipes and discussions: http://bit.ly/RecetasSumitoGratis Become a member of our team on YouTube: https://bit.ly/MiembrosSumito Sumito Estévez   / sumitoestevez   Sumo Gusto Location:   / sumogustocl   Production: Sofrito Creativo   / sofritocreativo   Executive Production: Alfredo Segnini Direction: Eleazar Parra Gastronomic Curation: Sumito Estévez and Eleazar Parra Gastronomic Production: Sylvia Sacchettoni Kitchen Assistant: Pedro Castillo Digital Strategy: Kizzy Valente Digital Media: Irenia Álvarez Camera: Beto Revette and Fernanda Risso Post-production: Beto Revette Music Composition and Production: Ali Ochoa Mixing and Mastering: Jorge Nava #OnionSoup #Sumito #CookingWithSumito Thanks to our friends at David and Joseph for their support with some equipment https://bit.ly/DavidJosephSumito Rosco Labs   / rosco_labs   Sennheiser Latin America   / sennheiserlatam