Chef Christophe’s French Onion Soup

Soupe à l’oignon gratinée

8 people

160 grams butter

800 grams onions

20 grams plain flour

2 litres consommé stock

160 grams French baguette

320 grams Gruyere cheese

Seasoning; salt, white pepper

• Peel and finely slice the onions
• Using a saucepan – add butter and sweat the onions for 30 minutes
• Season with salt, stir frequently to obtain a hazelnut colour
• Sprinkle with flour
• Add the consommé
• Simmer for 10 minutes
• Check seasoning; add white pepper

Make the croutons; slice the French baguette, dry the slices on both sides in the oven at 160 C for 10 minutes. Place them on a cooling rack.

Grate the cheese.

Pour the soup in bowls and add the croutons on top of the soup, then sprinkle the cheese.  To obtain the “gratinée” effect; place the bowls of soup in the oven or grill until the top is golden.

 

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