This french onion soup is specially good for first course or just as the main course on Christmas.
This classic French soup is a comforting and festive dish perfect for the holiday season. Made with spiced chicken stock, caramelized onions, and cheese , this soup is sure to warm you up on a cold winter's night.
Depending on your tastes, you can replace Emmental with Comté or Beaufort. It's up to you to personalize your gratinée.
Total time; 80 minutes
Cooking time ;40 minutes
Serves ;6
Ingredients
1 baguette
600 g onions
150 g grated emmental cheese
100 g salted butter
1 l of chicken stock
400 ml of white wine or more chicken broth
15 g flour
6 black peppercorns
2 cloves
1 star anise or cinnamon
½ tsp . 1 teaspoon of pink peppercorns
1 pinch of paprika
salt
Preparation
Finely crush the cloves , star anise , pink and black pepper. Add the paprika and mix.
Peel and slice the onions . Pour the chicken broth into a saucepan and heat it without letting it boil.
Melt the butter in a casserole dish and sweat the onions for 10 minutes over low heat, stirring. Sprinkle them with flour, add the spices , then pour in the hot broth and white wine . Salt. Reduce the heat, cover and continue cooking for 30 minutes over low heat.
Meanwhile, cut the baguette into slices and grill them. Preheat the oven on the grill position.
Divide the soup among 6 ovenproof bowls. Place two toasted slices on top and sprinkle with grated cheese . Bake for 4 minutes, opening the oven door a crack.
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