Jan 4, 2012

Indispensable : La Soupe à l'Oignon

Ingredients (6 servings)
  • 500 gr / 3 cups sliced or minced yellow onions 
  • 50 gr flour
  • 2 liters white chicken stock
  • 2 TBS port or cherry
  • Brown the onions in butter (alternatively, prepare a light caramel before adding the onions)
  • Add flour and stir for 2 mn
  • Pour the stock, add the alcohol and cook for 30 mn on medium heat
  • Serve with shredded gruyère and baguette croutons
  • For a more exquisite version, bake in the oven  with a disk of puff pastry topping the bowl

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