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French onion soup
| Preparation : 10 min | Resting : - |
| Cooking : 55 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 5 | large onions, quartered |
| 50 | g butter |
| 1 | tbsp flour or cornflour |
| 1 | L hot water |
| 100 | ml white wine |
| 1 | chicken stock cube |
| 100 | g gruyère(or other semi-hard cheese), grated |
| 1 | tbsp salt and 5 peppercorn blend |
| CHEESE CROUTONS: | |
| 4 | slices slightly stale farmhouse bread |
| 1 ½ | tbsp olive oil |
| 1 | tbsp washed and finely sliced fresh herbs |
| (basil, thyme, chives, etc.) | |
| 150 | g cheddar cheese, grated |
| salt, pepper | |
| 1 | Place the onions in the metal bowl. Run the EXPERT programme 20 seconds/ speed 13 (without heating). Push the mixture down if necessary. |
| 2 | Add the butter cut in small pieces and brown the onions with the EXPERT programme, 3 minutes/speed 3/120 °C. |
| 3 | Sprinkle with flour, pour in the hot water, white wine and chicken stock cube; season. |
| 4 | Run the EXPERT programme, 40 minutes/speed 2A/100 °C. Make the cheese croutons while the soup is cooking. |
| 5 | Serve the soup in bowls, scatter the croutons over the surface and sprinkle with grated cheese. |
| cheese croutons | |
| 1 | Cut the bread into cubes and place in an ovenproof dish. Drizzle the olive oil over the bread cubes, and season with salt, pepper, herbs and cheese. |
| 2 | Cook for 10 minutes at 180 °C (170 °C fan, gas mark 4), checking regularly. Remove from the oven and separate the croutons from one and other. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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