Onion soup
- 40 min.
- 60 min.
- Starter
This fresh take on classic, comforting onion soup is bursting with flavour thanks to its chicken stock base and slowly simmered caramelised onions. It is served with a toasted baguette spread with fresh herb butter and topped with melted Gruyère AOP and a sprinkling of almond crumble for a perfectly balanced touch of indulgence.
Lionel Rigolet

Ingredients for
4
Note
Attention change of number of people
Onion soup base
-
2 onions
-
1.2 lof chicken stock
-
10 ggarlic cloves
-
1 sheetsof laurel
-
5 gof thyme
Onion soup
-
1 lonion soup base
-
30 gbutter
-
600 gthinly sliced brown onions
Almond crumble
-
15 gGruyère AOP grated
-
25 gof smoked bacon
-
10 gsmall cubes of bread
-
20 gbutter
-
15 galmond slivers
Herb butter
-
50 gbutter
-
1 ggarlic cloves
-
1 gchives
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5 gfinely chopped shallots
-
5 gof parsley
-
2 gspring onions
-
5 gfresh spinach
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100 mlvegetable stock
To serve
-
4 slicesbread
-
1 gpaprika in powder
-
250 gGruyère AOP
-
1 pinchof salt
-
1 pinchof pepper
Preparation
Onion soup base
- Place the chopped onion halves in the bottom of an ovenproof dish. Brown in the oven for about 20 minutes at 175°C.
- Put the browned onions, garlic, thyme, bay leaf and chicken stock in a saucepan. Bring to a simmer and cook for 40 minutes over a low heat. Strain through a fine sieve, pressing well. Set aside.
Onion soup
- Melt the butter in a saucepan. When it foams, add the sliced onions and brown them lightly.
- Deglaze with the onion soup base and season. Simmer until the onions are fully cooked. Adjust the seasoning if necessary.
Almond crumble
- Put the almond sticks and grated Gruyère AOP cheese in an ovenproof dish. Bake for 10 minutes at 170°C. Once cooked, leave to cool then chop with a knife. Place on a paper towel.
- Sauté the diced smoked bacon in a little butter, browning it slightly. Pass the bacon through a sieve, but keep the cooking butter. Pour it into another saucepan, heat and sauté the cubes of bread. Add a little more butter if necessary, brown the bread lightly, then pass through a sieve and dry on a paper towel.
- Mix everything together and set it aside in a dry place on a paper towel.
Herb butter
- Put the softened butter, garlic, chives, shallots, parsley, spring onions and spinach in a small blender. Season and blend as finely as possible. Keep in the fridge.
- Allow the butter to soften slightly before serving.
To serve
- Spread the toasted baguette with the softened herb butter. Add a slice of Gruyère AOP and place under the grill to melt the Gruyère AOP. Sprinkle with paprika and the almond crumble. Serve on the side.
- Heat the onion soup. Place some of the diced Gruyère AOP in the bottom of a soup bowl and pour over the piping hot soup, topping with a little grated Gruyère AOP.
- Keep the rest of the onion soup and the diced Gruyère AOP for seconds or another meal.