REVISITED ONION SOUP | Hello


Servings: 4 – Preparation: 15 minutes – Cooking: 2 hours

ingrediants

spring onions

  • 8 medium-sized onions, halved
  • 45 ml (3 tablespoons) of butter
  • 60 ml (4 tablespoons) of olive oil
  • 500 ml (2 cups) of water
  • 5 ml (1 teaspoon) of Provencal herb mix
  • 30 ml (2 tablespoons) of honey
  • Salt and pepper to taste
  • Onion cream
  • 8 onions, chopped
  • 60 ml (4 tablespoons) of olive oil
  • 250 ml (1 cup) of dry white wine
  • 4 cloves of garlic, minced
  • 15 ml (1 tablespoon) of honey
  • 1 L (4 cups) of vegetable or poultry broth.
  • 1 bay leaf
  • 250 ml (1 cup) 15% cream
  • Salt and pepper to taste

The seal

  • 1/2 baguette, croutons
  • 250 ml (1 cup) of cheddar cheese, grated

Preparation

Step 1

Preheat the oven, grill in the center, to 180 ° C (350 ° F).

2nd step

For the candied onions, in a pan, mix the onions, butter, oil, water, Provence herbs, honey, salt, pepper and cook in the oven for 1 hour, turn the onions and cook for another hour, until the onions are candied and golden brown.

Step 3

Meanwhile, in a hot saucepan, fry the onions in a little oil and brown for 5 minutes.

Step 4

Deglaze with the white wine, add the garlic, honey, broth, bay leaf and simmer for 30 minutes over medium heat. Check the seasoning.

Step 5

Remove the bay leaf, blend everything in an immersion blender, then add the cream. Check the seasoning.

Step 6

On a baking tray lay the croutons, cover them with grated cheese and brown them in the oven on a grill (grilled).

Step 7

In each deep plate, distribute the prepared onion cream, the candied onion halves and some gratinated croutons.