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French onion soup

French onion soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
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Serves 6 :
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
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
1Place the onions in the metal bowl. Run the EXPERT programme 20 seconds/
speed 13 (without heating). Push the mixture down if necessary.
2Add the butter cut in small pieces and brown the onions with the EXPERT programme,
3 minutes/speed 3/120 °C.
3Sprinkle with flour, pour in the hot water, white wine and chicken stock cube;
4Run the EXPERT programme, 40 minutes/speed 2A/100 °C. Make the cheese
croutons while the soup is cooking.
5Serve the soup in bowls, scatter the croutons over the surface and sprinkle with
grated cheese.
cheese croutons
1Cut 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.
2Cook 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


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